1. Drizzle the flatbread with a little olive oil on each side and season with salt and pepper. Heat a frying pan over a medium heat and toast the flatbreads individually for two minutes on each side until golden and turning crisp.
2. Remove the flatbreads from the pan and keep warm. If necessary, wipe away any remaining oil in the pan, then toast the fennel seeds for about one minute until aromatic. Remove and set aside.
3. Shave the fennel bulb into thin slices using a mandolin or vegetable peeler.
Recipe from: Gordon Ramsay’s Ultimate Cookery Course, Gordon Ramsay (Anders Schønnemann)
Click here to go to the original article on Red Online
Click here to see Halloween Biscuits
Click here to see Flatbreads with Fennel and Feta
Click here to see Chilli Beef Lettuce Wraps