With summer well and truly upon us, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.
1 fennel bulb, quartered
Extra virgin olive oil
PREPARE by placing the quartered fennel in a bowl
DRIZZLE oil over fennel, and a pinch of salt and pepper
COOK over a hot charcoal bbq for 10 minutes and turn occasionally