Crunchy and slightly sweet with a subtle liquorice-like flavour, fennel is the hero of a salad when thinly shaved. Use a grater or mandolin to shave your fennel, or slice as thinly as possible with a knife. If you’re not using the fennel straight away it will brown, like a cut apple, so add the pieces to a bowl of cold water with lemon juice. Try it in a sweet-and-savoury fennel and roasted grape platter, colourful fennel, celeriac and pear salad or a fragrant twist on a classic coleslaw. For an an elegant starter, layer it up with a smoked salmon gravadlax.