This is a great side dish to serve alongside barbecued fish.
• 2-3 fennel bulbs
• 1 lemon, juice of
• 50g (2oz) Parmigiano cheese
1. Trim the stalks off the fennel, then slice.
2. Brush each side with olive oil and a sprinkling of salt and pepper.
3. Place slices on a medium hot grill turning once, so you get a nice char on each side.
4. Whisk together the lemon juice and olive oil, adding salt and pepper to taste, then drizzle all over.
5. Garnish with the shavings of Parmigiano cheese.
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Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.
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