Pickled fennel is perfect when coupled with cured fish and meats such as smoked salmon or prosciutto, as the tartness cuts through the richness. Try making a quick pickling solution by heating vinegar, sugar and salt. Bring to the boil and then pour over sliced fennel in a sterilised jar (see below), covering completely. Set aside and allow to pickle for 30 mins or up to a few hrs.
To sterilise jars, preheat the oven to gas 1, 140°C, fan 120°C and wash the jars and lids in warm soapy water. Put in the oven on a baking tray for 15-20 mins. Pickles will keep refrigerated for 2-3 weeks, in an airtight container or jar.