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

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...