Fennel can be a difficult vegetable to cook due to its layers. Unless separated, the outer layers can overcook while the centre remains crunchy. Cooking fennel sous vide eliminates this problem as the temperature of the water bath never exceeds the optimum temperature.

To enhance the natural aniseed flavour of the fennel, try adding a star anise to the bag before cooking.

You could also try adding a squeeze of orange juice to the bag for a citrus twist.

Fennel is excellent with both meat and fish. Try Marcus Eaves' Turbot with prawns, braised fennel and borage or Marcus Wareing’s Best end of pork with fennel and apple.