Fennel is one of those ingredients that can be tricky to know what to do with. We're sharing a couple of our favourite ways to make the most of it. First up, this creamy remoulade. Sitting somewhere between a sauce and a slaw, this version has a peppery piquancy from the capers, making it perfect with fish and seafood. But it would be great with meat or veggie options too. You could serve it as a side, in a wrap or in a bun - it's a lovely, light summery way of enjoying your fennel, and it only