Cole & Mason Fennel Seeds
Eat our fennel seeds with a white crab linguine. Crush the seeds to release their earthy, aniseed flavour. Then fry in oil with garlic, chilli and lemon rind. Once the oil is flavoured, tumble in the crab meat, linguine and roughly chopped parsley. Combine and serve.
Why not try using it in crunchy coatings. Mix fennel, mustard and nigella seeds, then use them to coat a tuna steak. Pan fry the steaks, so they're still pink in the middle. Or make a coating for chicken breasts. Combine the seeds with panko, coat the breasts, then fry or bake.
Fennel seeds are originally from Florence. Ancient Roman soldiers carried them throughout Europe, which gave the rest of Europe a taste for them. They're now used in lots of cuisines around the world and grown mainly in India, which is where ours come from.
And they're certainly not just for one type of cooking. They add their earthy flavour to pickles, breads, curries and cakes.
Supplier: The Spice Company