How to use pickled fennel

Serve as a condiment - I love having a range of pickles and condiments to bring to the dinner table. This fennel pickle is enjoyed alongside grilled salmon, slow-cooked pork, roast vegetables and egg dishes. It can also be used in sandwiches, added to salads, or mixed with mayonnaise and grainy mustard to make a quick fennel remoulade.

Fennel-salt Spatchcock Roast Chicken - Combine 2 teaspoons crushed fennel seed, 1 teaspoon salt and 2 tablespoons olive oil to make a paste. Rub evenly over a whole spatchcoked (butterflied) chicken. Roast for 40 minutes at 200°C. Scatter 1 cup fennel pickle (drained) around the chicken. Return to the oven and roast for a further 15-20 minutes until the chicken is cooked through.

Braised Cabbage with Fennel - Roughly slice half a green cabbage. Place into a frying pan with a knob of butter, ½ cup stock and season well. Cover and cook for 15 minutes until tender. Stir through 4 tablespoons of fennel pickle and cook for a further 5 minutes uncovered until the moisture has evaporated.

Make a dressing - Once the fennel pickle is finished, make a dressing with the remaining pickling liquid by adding the same quantity olive oil and 1 teaspoon grainy mustard. Shake to combine.