Towards the end of winter, seasonal fruit and vegetable options can begin to feel a bit repetitious.
Despite fewer varieties available than in other months, the produce that is currently in season is packed full of flavour, especially if roasted or pan-fried. Fennel is a vegetable some shy away from, not knowing what to do with it. If you’re stumped, take a look at the recipe suggestions below to add a bit of life to your winter cooking options.
In season in August
Get these fruits and vegetables while they’re at their best: apples, avocados, banana, beetroot, broccoli, Brussels sprouts, cabbages, carrots, cauliflower, celery, cumquat, fennel, grapefruit, kiwifruit, leeks, lemons, mandarins, onions, oranges, parsnips, potatoes, pumpkin and silverbeet/chard.
Tip: keep the feathery tops and blend a handful into a vinaigrette for a punchy salad dressing.
Middle Eastern tagine (that can be made in a pot).
Roast fennel (as a side dish or part of a roast vegetable medley).