Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase ...

For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...