Barbecued fennel is up there with making potato waffles in the toaster: an eye-opening food revelation. The fennel softens, sweetens, intensifies and crisps up – hands down my favourite thing to barbecue. Chop the bottom off, quarter the bulb, and you have a set of natural ‘cups’ which char into crisps – perfect by themselves, scattered with salt. Or you can add them to this grapefruit panzanella.