Your hosts go ALL IN for that great winter vegetable, FENNEL, which has the annoying habit of refusing to go off while taking up space in your fridge! Curse you, Everlasting Vegetable!

Yumi also recounts a breakthrough moment of understanding that oils and salads need to be co-ordinated, much like tops and bottoms do when putting together an outfit.

FENNEL AND SNOW PEA SALAD:

500g prepped snow peas, blanched in boiling water for 30 seconds then rinsed in cold water until cool, and well-dried on a clean tea-towel.

Finely slice your fennel, around 3-4mm.

Toss your sliced fennel with the juice of a lemon and set aside while you make the dressing, which is:

Juice of a lemon

1 tsp honey

2 tsp tahini

1/2 tsp salt

1/3 cup of walnut oil

*taste for more salt, pepper, and more sour (eg., a couple tablespoons of white balsamic vinegar)

OPTIONAL: Toss through a fat bunch of chopped fresh mint, and top with anchovy croutons, which you can learn more about from this episode.

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