While the fennel bulb may be the star of the show, we often get them complete with lovely lush tops. These are not to be thrown away. Think of them as a herb - similar to dill, with an aniseed flavour that will go well in salads, soups, pestos and fish.

Try these five ideas:

1. Simply chopped and added to salads, especially if the salad has fennel bulb in it already, like this hearty caramelized fennel, pearl barley & feta salad