Finding rhubarb hiding in the brûlée can never be a bad thing!
Recipe at link in bio
Fennel; it can be eaten raw, cut thinly or grated into autumn and winter salads, or just quartered and placed on the table as a digestif (palate cleanser). Steamed, boiled, deep-fried or poached in extra virgin olive oil or chicken stock, fennel is transformed into a wonderful cooked vegetable- it is sweet, yet its distinctive mild aniseed flavour refreshes. MB
What is your favourite way to cook with fennel?
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