In the Veg Boxes This Week

Subject to last minute changes

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Munch of the Month

Congratulations to Michael on winning October’s competition with this scarily good bulgar wheat pilaf featuring chard and fennel. While chard is over for the year, fennel is still around and you can substitute any greens in for the missing element. Michael used the recipe here– so now you know what you’re having for dinner next week. 

This recipe reminds me of one of my favourite dinners in the world, mujadarrah, and now I’m fantasising about folding caramelised fennel into a pile of rice and lentils. Fennel is a wonderful vegetable, one of those that’s like two entirely different experiences cooked or raw. I like razor-thin slices of fennel in a salad with herbs, orange, rocket and pumpkin seeds. And then I also like chunks of collapsingly-soft fennel roasted under a chicken. Its aromatic quality makes it a refreshing veg that adds interest to dishes.