The Power of Farm visits

How we used the whole fennel in this dish:

TOPS were made into an oil and added to a garlic cream to create a split sauce.

STALKS were peeled, blanched and then stuffed with an olive tapenade before being rolled in a hazelnut crumb.

BULB was caramelised and made into a puree.

ROOT CENTRE was peeled and mandolined raw.

ROOTS were dusted in a flour and fried until crisp.