A second way to put your fennel to delicious, simple use. Slow-cooked fennel becomes soft and tender, and mixed through with crème fraiche and garlic, it makes for the perfect summery pasta. All you need is a glass of dry white wine, and you're set! (Check out yesterday's post if you're after more ways to make the most of fennel - we know it can be a bit tricky to know how what to do with.) Serves 2 You'll need: 2 fennel bulbs 2 garlic cloves, finely chopped ½ tsp ground fennel seeds 120ml white