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Once the British season is over our fennel comes from Jan van Lierop on De Braok farm near Eindhoven. He's been growing fennel and other vegetables organically for 20 years.
The delicate aniseed flavour means that it is delicious both raw and cooked. For a main course you should allow one head per person. Don't discard the fronds as they can be used as a garnish for your chosen recipe. To release the flavour of the seeds, warm them for 1-2 minutes in a dry frying pan over a low heat, then crush. Wrap them up tight, and keep in your fridge.