Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...
Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan ... Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped ...
fennel seeds and cumin until evenly coated. Season generously with salt and pepper. Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it.