Fennel is so versatile. I have enjoyed fennel seeds in cake and bread, for example.
Its aniseed taste lends itself ideally to salads, soups and meat dishes.
Here is another recipe for a light meal or tapas which sees fennel combined with lime and manchego cheese.
But go easy on the other ingredients. It is the sharp flavour of the fennel that you want to taste above all else.
Here's a recipe that combines two Spanish foods that I've written about recently in our articles section.
You can already purchase chorizo and a selection of cold Iberico meats via the website of The Tapas Lunch Company.
Soon you'll be able to order tortilla.
In the meantime, here is a recipe for a refreshing but filling omelette that combines two of the finest exports of Spain. Chorizo sausage and cheese.
Here's a simple tapa to prepare with little notice. Aubergines, or eggplant, is to be found everywhere in Spain. Berenjena is the Spanish name. It can be eaten in a variety of simple ways. With honey, for example. Or here with cheese on top. Succulent and simple to prepare. If you or your friends like tomatoes, you could even add those, as photographed here.
As we know, Spain is blessed with many fine cheeses. Too many to choose from. But, other than when eating cheese on its own, how best can you combine cheese within hot meals or tapas? Cheese always goes well with smoked salmon. Here's a recipe combining the two.
Here's a recipe exploiting that perfectly formed, but often overlooked fruit, the pomegranate. This time we combine it with another delight that grows so well in Spain. The ever aromatic fennel.
