2 Fennel Bulbs
1 Small Cauliflower
30g Hazelnuts, skins on
1 Bunch Flat Leaf Parsley
1 Pomegranate
Olive Oil
1 Packet Feta (optional)
¼tsp Ground Cinnamon
2tbsp Sherry Vinegar
2tbsp Maple Syrup
Juice from the Pomegranate
3tbsp Olive Oil
Squeeze of 1/2 Lemon
Lucinda Hamilton from Cocolicious, Cranbrook creates a recipe to provide extra uses for Fennel
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