Fennel recipes for autumn and beyond

From seed to bulb to frond, fennel gives autumn dishes an aniseed lift.

Sometimes, girl (and boys) just wanna have fennel. From seed to bulb to frond, the autumnal vegetable spans a wide spectrum of flavours. Blitzed in a soup, it's mild and comforting (try the fennel and leek soup for a soul-reviving time), while thinly sliced and served raw, it lends a sharp aniseed accent to a variety of seafood dishes. For some oven time, you can't go past the cheesy fennel gratin, while the seeds make happy bedfellows with a spiced rack of pork (recipe by the celebrated Embla restaurant).
And don't just stop at savoury options. We have a couple of sweet recipes for fennel, too.