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.
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INGREDIENTS
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1 fennel bulb, quartered
Extra virgin olive oil
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METHOD
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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
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