Fennel Seeds USE WAYS TO USE

A member of the same family as the carrot –the Apiaceae family - fennel is an ancient seasonal herb that first originated in the southern Mediterranean but now grows throughout Asia, North America and Europe.

Fennel seed is a spice with a mild aniseed flavour. It can be ground, toasted or used whole to flavour a range of fish, meat, vegetables and even sweet dishes. The Country Range Whole Fennel Seeds are available in a 350g tub.

ABOUT: LOUGHBOROUGH’S JESS HOWICK, LIBBY ANDERSON AND NATHAN RUSSELL

Thanks to passionate lecturers such as Darren Creed, Loughborough College are no strangers to awards and success. This year’s Country Range Student Chef Challenge team included Jess Howick, Libby Anderson and Nathan Russell, who incredibly are first year students and only began their hospitality courses last September. “I was honestly blown away with the team,” notes Darren Creed, Chef Lecturer at Loughborough College. “To be first year students and competing at this level is an achievement in itself but for them to stay so calm, collected and work together as a team under intense pressure was incredible to see.”

Jess, Libby and Nathan’s five ways to use whole fennel seeds are:

1/ Resounding Risotto

For a zesty and aromatic risotto, use whole fennel seeds alongside fresh fennel and a good grating of lemon.

3/ Masterful Mousse

For a refined dessert that enraptures all of the senses, use fennel seeds to subtly scent a dark chocolate mousse.

5/ Sauce to be reckoned with

Whole fennel seeds were used in the Serengeti sauce for the Student Chef Challenge, and it gave the dish full-on fragrance and flavour.

Country Range Whole Fennel Seeds

Pack size: 350g

2/ Naughty Nibbles

Use fragrant fennel seeds to make crisp bread for nibbles or to accompany the cheese course.

4/ Fragrant Freshness

Using whole fennel seeds with seasonal peas and broad beans alongside chorizo and cream is a wonderful way of adding depth of flavour.

NATHAN’S SERENGETI

SAUCE RECIPE

2 tsp Country Range

Whole Fennel Seeds

2tsp Country Range

Lemon Juice

2 tsp Country Range

Crushed Chillies

2 tbsp Country Range

Ground Cumin

1ltr tomato sauce

2 bunches coriander

4 large onions

600g tamarind paste

500g mild green chillies

1. Add 4 litres of water to a pan, add the tamarind paste and bring to a boil

2. Remove from heat once boiled

3. Liquidise the remaining ingredients and then add the tamarind water to the mix

4. If the consistency isn’t thick enough, bring back to the boil and reduce

THE 2024 CHALLENGE

With the 2024 Challenge launching, there is still plenty of time to put your paper application together and take part.

Visit www countryrange studentchef.co.uk for the latest information and application form.