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2 Fennel Bulbs


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1 Small Cauliflower


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30g Hazelnuts, skins on


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1 Bunch Flat Leaf Parsley


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1 Pomegranate


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Olive Oil


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1 Packet Feta (optional)


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¼tsp Ground Cinnamon


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2tbsp Sherry Vinegar


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2tbsp Maple Syrup


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Juice from the Pomegranate


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3tbsp Olive Oil


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Squeeze of 1/2 Lemon

Lucinda Hamilton from Cocolicious, Cranbrook creates a recipe to provide extra uses for Fennel

Strawberry, Rhubarb & Rosewater Parfait

Depending on how you sell it, this dessert could be called a fool or even a mousse. It’s not quite the season for rhubarb or strawberries, so do use frozen if fresh are not available/up to much. This recipe can...

King Prawn Linguine

This is a fresh tasting and not too filling pasta dish that is really quick and easy to put together. It does contain garlic, which is fine as long as you are both eating it. The quantities are easily doubled...

Cheese Fondue

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol?...