Fennel recipes | Nigel Slater

This bulb can be a brute, so tame its aniseedy notes with cream and lemonWhen I can get my hands on a perfect bulb of fennel, its flesh smooth, white and unblemished, I like to shred it finely into slices so thin that they are almost transparent and toss them with olive oil and the juice of a lemon and its own finely chopped fronds. I usually go heavy on the black pepper, too, but use only the merest pinch of salt. It is a salad that carries just the faintest note of aniseed, but one that marrie