1kg of fennel.

Recipe 1: Roasted Fennel with Parmesan

Utensils:

Baking tray
Knife and cutting board

Ingredients:

2 fennel bulbs, sliced
2 tbsp olive oil
1/4 cup grated Parmesan
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the fennel slices with olive oil, salt, and pepper.
Spread on a baking tray and roast for 20-25 minutes until tender.
Sprinkle with Parmesan and roast for another 5 minutes until golden and crisp.

Recipe 2: Fennel and Orange Salad

Utensils:

Knife and cutting board
Mixing bowl

Ingredients:

1 fennel bulb, thinly sliced
1 orange, peeled and segmented
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

Instructions:

In a mixing bowl, combine the fennel slices and orange segments.
Drizzle with olive oil and lemon juice.
Season with salt and pepper, and toss to combine.
Serve as a bright and zesty salad.