Fennel vision

Along with mushrooms, olives, coriander and Marmite, fennel is one of those foods that elicits a love it or loathe it reaction. Its strong aniseed flavour can be either divine or devilish, but one thing is certain - there's no sitting on the fence where this Mediterranean marvel is concerned. Whether you are a lover or a loather, it's a cocky little ingredient and it definitely lets you know that it's there.

To say I am suffering from a mild obsession with it would be something of an understatement. Maybe its something to do with an emotional childhood flashback, chewing on licquorice root until my mouth hurt. Or celery. Whatever - and without wanting to get too psychobabble-ish - it seems to be sneaking into my eating on an almost daily basis. Raw or cooked - it makes no difference - I'm hooked. And yes, I also love mushrooms, olives, coriander and most definitely Marmite.

In celebration of all things fennel, it occupies a stage-front role in two dishes in the let's eat! Spring menu: fennel & apple salad with feta & cranberries; and spicy roasted fennel & red onions served on a bed of couscous, with its perfect co-star, spicy halibut. Why not give them a try? In the meantime, I've got some hummus waiting for me. With fennel. And celery sticks. Obsessed? Moi?

Photo: Nick Saltmarsh/Flickr