1.   It reminds me of eating wild boar in Tuscany where fennel seed is traditionally added to give an edge to the flavour.

2.   Arrange the roasted pepper strips vertically to cover the meat and sprinkle with fennel seeds and chopped marjoram.

3.   A mortar and pestle can crush just a few fennel seeds.

4.   Add chopped peppers, fennel, onion, carrot, leeks, thyme, garlic, fennel seeds and bay leaves.

5.   Add lamb and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice.

6.   Add the cabbage, apple, hard cider, chicken stock, fennel seed, one-half teaspoon salt and one-quarter teaspoon pepper.

7.   Add the fennel seeds to the roasting pan.

8.   Add the tomatoes, fennel seeds, wine, thyme and salt and pepper to taste.

9.   Add the parsley, fennel leaves, fennel seed.

10.   Add anchovies and fennel seed.