Fennel is a flowering plant of the carrot family, a hardy perennial herb known for its yellow flowers and feathery leaves. The Florence Fennel or Finocchio, is a selection of this and has a bulb-like stem base which is extremely delicious raw but the season, of course, doesn’t last forever, so it is a great root to preserve.

This is a lovely light pickle, great with smoked or oily fish or in a winter salad, or for a festive lunch where cold meats or fish are a feature. It is an adaptation of the recipe by the wonderful Pam Corbin aka @the_pam_the_jam in the River Cottage Handbook of Preserves, which we love.

Salt

1kg Fennel bulbs. Trim and slice finely, keeping a few of the fronds

1lt Apple Cider Vinegar

15 g Peppercorns (black or pink both work)

75g Granulated white sugar

Zest of 1 unwaxed lemon

3 bay leaves

1 tsp celery or fennel seeds

4 tbsp Extra Virgin Olive Oil. We use S’Ciappau from Paolo Cassini in Liguria because it has a wonderful delicate sweetness that compliments the fennel hugely.

Bring to the boil a pan with 2-3lt water. Salt well. Add the fennel and blanche for no more than a minute. Drain and refresh under cold water, then pat dry.

Put the vinegar, sugar, peppercorns, lemon zest, bay leaves and celery or fennel seeds in a pan and bring gradually to the boil – then leave to boil for about 10 mins until you have reduced the liquid to a syrupy consistency.

Pack the fennel in to 3 wide-necked, sterilised jars putting a few of the fronds between the slices. Remove the vinegar syrup from the heat and carefully distribute via the 3 fennel jars. Then pour the extra virgin olive oil in to each jar to seal the surface. Close the jars with vinegar-proof lids.

Use within 12 months