Spice Road Spices A Herb and Spice story from theSunday Art of Flavour Post

Followers of our Sunday morning chats will have noticed we often mention that the French love to speak of their Holy Trinity of cooking. That is; Carrot, Celery and Onion. Or, a Mirepoix to use their term,

Member readers will have noticed that the Italians also have a lot to say about that. As you know, they claim they thought of it first. But that's another story.

For this Sunday, we thought it would be interesting to bring to you another Holy Trinity for your recipes - this time Fennel, Garlic and Ginger. Without nationalistic squabbling.

Like the French and Italian Trinities, this too is a base for building flavour. Which of course, brings us to the art of natural flavour.

It's a bit like our chat on Leeks last Sunday. Fennel Bulbs are often forgotten or overlooked. And like Leeks, Fennel Bulbs can make a significant contribution to a recipe. The Flavour The immediate flavour of this new Trinity is Anise from the Fennel. A lovely soft licorice note that pairs beautifully with the sharp, comforting spiciness of Ginger and the sweet, buttery lushness of the cooked Garlic.

A trinity of flavour giving a wonderful flavour lift to Chicken and especially with Seafood. See recipe: One Pot Seafood Ragu where the fennel - in this case fennel seed, works with the ginger and garlic to give amazing flavours.

Staying with Fennel Bulbs, they have one more trick for home chefs: Unlike almost all vegetables, Fennel is outstanding when eaten raw. See Pouch Recipe: Baked Chicken Schnitzel with Fennel and Sesame Salad

Peeling the Fennel Bulbs is straight forward. Remove the stems, they will go well in a stock, then remove the rough base of fennel bulb. Slice the bulb in half length wise then repeat that so you have quarters. Then slice the quarters across to a preferred size.

When building your new flavour Trinity, we suggest the garlic follow established peeling techniques while the ginger is best finely grated. An easy process to have your Trinity flavour base ready, even with limited time.

The final piece of good news is this combination is loaded with vitamins. Potassium and Vitamins A and C from the fennel, Vitamins B6, C and Manganese from the garlic and Vitamins C, B6, Iron and Magnesium from the ginger.

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