Fennel
Eat raw or cooked using the feathery tops as a herb.
Trim a slice off the base and discard the outer stalks.
To use raw, slice thinly and mix with tomato and cucumber or mix into a green salad.

Baked Fennel
1. Quarter the bulbs from top to base and arrange in a shallow ovenproof dish.
2. Drizzle with olive oil and lemon juice, season and sprinkle with parmesan (optional).
3. Cover with greased foil and bake in a medium hot oven until the fennel is just tender.
4. Uncover and cook for another 20-30 minutes to brown them off.

Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723