If I had to pick a favourite vegetable it might just be witlof.
Those bitter, medicinal leaves are transformed when slivered and butter-braised with a spoonful of organic cream, a handful of plump raisins and crushed garlic.
Freshly picked lemons, still wet from the rain, long, thin strips of their zest to be quickly deep-fried as a garnish.
For pappardelle (much easier to make than I thought).
But fennel, well, she's my still real favourite.