Brush 1 tablespoon oil evenly over pork loin. Sprinkle fennel mixture evenly over pork, pressing to adhere. Set aside while heating the grill. Preheat a gas grill to medium-high (400°F to 450°F ...

Preheat a grill to medium-high and make sure the grate is clean. Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with ...

Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Preheat the grill to high.

Heat the grill, drizzle the octopus with olive oil, then cook over a high heat for approximately 4 minutes or until the tentacles are crispy. Halve the fennel, brush with olive oil and cook on the ...

Cut the fennel into 6 wedges, each through the root. Cook in boiling water with salt and lemon juice added, until just soft. Drain well and pat dry on kitchen paper. Cut the onions into 6 wedges ...

Brush the cut flat sides of the fennel bulbs with olive oil and season with salt. Put on the grill and cook until you see grill marks. Remove them from the grill to a cutting board and let cool.