We’ve been parked up on this same riverbank in Portugal now for a month as the spring season has unfurled, blossomed, and flowed around us. This week I suddenly noticed fennel fronds feathering out from the undergrowth.
Fennel is such a delicious plant, sweet, fresh aniseed and a lush green colour. I was immediately inspired to make a bright, crisp brunch… and then again a slightly different one the next day, so here they are:
Crisp apple, carrot ribbons, juice 1/2 lemon, chopped fennel fronds, topped with toasted pecan nuts and pumpkin seeds that were candied in a smidgen of muscovado sugar.
Crisp apple, cucumber, celery, juice 1/2 lemon, chopped fennel fronds, topped with whole hazelnuts toasted and candied in a touch of muscovado.