What do I do with it?

Florence Fennel looks like a bulbous celery plant and has a sweet aniseed flavour, which is stronger when eaten raw and less pronounced when cooked. It is actually a member of the parsley family.

For those who like raw fennel, try mixing it in a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled. Braising it slowly makes it sweet and tender and it is excellent served with fish and chicken. It can also be microwaved for 7-8 mins (until tender) or added to stir-frys. Tops and bases should be removed and the hard centre core.

FENNEL TZATZIKI
Serve chilled with grilled fish and meats, or crudités and bread.
Sauté 1 small, finely chopped fennel (core removed) in 1 teaspoon olive oil over medium heat to soften. Cool and combine with 250g plain yoghurt, 2 tablespoons lemon juice, and 1 minced garlic clove. Season to taste with a little salt and pepper.

BRAISED FENNEL AND POTATOES
1 fennel bulb
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
0.5kg potatoes
1/2 cup water (or chicken stock)

Quarter bulb lengthwise and core, then cut lengthwise into thick slices.

Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes into thick slices.

Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water (or stock) and cook, covered, stirring once, until potatoes are tender