Fennel (one bulb)
In a world where too much veg is never enough; we like to have a huge selection to offer you. From old faithfuls carrots and potatoes to things a little jazzier, something to make you think ‘oh, I haven’t seen this in a while’.Fennel with its crunchy snapping texture and gentle aniseed taste is wonderful cooked or raw. It’s pretty tough, this is the time to get the mandolin out, serve wafers of fennel with orange segments and goats’ cheese for a stand out tartine. Or get roasting by snuggling it between similarly wedged onions and apples underneath a well-salted piece of pork belly.