Method

• Wash and sterilise a large glass jar
• Finely slice the fennel bulb, by hand or to get it super fine a mandolin is useful
• Slice the mandarin into slices (skin on)
• Place the fennel bulb and mandarin slices into the sterilised jar and press in
• In a pot place all of the remaining ingredients and bring to a boil
• Once the sugar and salt is dissolved, strain out the spices and pour the hot liquid over the fennel/mandarin Allow to cool before refrigerating
• For the best flavour, give the fennel a couple of days before you start eating
• As some ideas of how to enjoy the fennel, try it on the side of a meal, in burgers, sandwiches and on antipasto platters