Posted: 19/10/2012 at 10:27
I use it in salads, baked with Parmesan (recipe on BBC Food site), added in chunks to roast Mediterranean veggies or, my favourite:-
Baked Fennel with Goat's Cheese 4 or more, depending
adapted from a recipe by Pru Leith.
This quantity is for 4 as a vegetarian meal. It's also good with simply grilled pork, chicken or fish.
4 bulbs of fennel
1 lemon, juice only
4 tbs water
6 sun-dried tomatoes in oil, drained
30g pine nuts
150g goats' cheese log
Heat the oven to 200C. Trim the fennel and cut through the middle into 2 and then cut each half again 2 or 3 times to make wedges. Place these in a shallow oven-proof dish. Sprinkle on the lemon juice and water and cook in the microwave for 10 minutes. Drain.
Slice the tomatoes and sprinkle over the fennel, followed by the pine nuts and crumbled goats' cheese. Drizzle with olive oil (from the tomatoes if you have some) and bake for 15 to 20 minutes till the cheese is browned.