“One of the leitmotifs of my cooking is fennel seeds – a signature ingredient used in both Punjabi and Italian cuisines – in almost everything. I adore the punchy lemony-anise hit they bring to any dish, sweet and savoury,” says chef and food writer Gurdeep Loyal.
“For this reason my usually sparse refrigerator is rarely without Italian fennel sausages – grilled whole to a blackened char for the ultimate sarnies, or split open to sizzle in a pan for dreamy fennel sausage ragus.
