ROAST FENNEL WITH BULGUR WHEAT, ORANGE BLOSSOM AND CANDIED ORANGE ZEST

Fennel bulbs have a mildly liquorice flavour and work well finely sliced and mixed with orange segments in a cold salad. I wanted that combination of flavours in this warm salad, so I used the juice to cook the fennel and candied the rind to use as a garnish.

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 25-30 minutes Finely sliced rind from 1 orange 200g caster sugar

3 fennel bulbs

2 garlic cloves, thinly sliced A generous drizzle of good olive oil Juice of 1 orange

150g bulgur wheat

300ml vegetable stock

3 tbsp each of parsley, mint and dill 50g pistachio nuts, chopped

Few drops of orange blossom water

1 To make the candied orange rind, boil the rind in a saucepan for 10 minutes and drain – this will remove any bitterness. In another pan, dissolve the sugar in 250ml of water, bring to the boil and add the rind. Simmer until syrupy, then transfer to a tray, using a slotted spoon, to cool.

2 Trim the fennel bulbs, reserving any fronds, then chop into six wedges. Heat the oven to 190°C/ gas mark 5 and lay in a roasting tin. Toss in the garlic, oil and juice, season and roast for 25 to 30 minutes, until tender and caramelised.

3 While the fennel is cooking, put the bulgur wheat in a bowl and pour over enough stock to cover. Leave to stand for 20 minutes. Add the herbs and fennel fronds, and stir well. Mix in any juices from the fennel and serve with the fennel, a scattering of pistachios, the candied orange rind and a few drops of orange blossom water.