This is a wonderful home-made seasoning for roasted vegetables, fish, and chicken.
Fennel, Rosemary Salt
3 teaspoons of fennel seeds
3 teaspoons sea salt (I use Himalayan Salt)
3 Tablespoons of fresh Rosemary or 3 teaspoons of dried Rosemary
Chop the leaves of the fresh Rosemary until fine. Heat a small frying pan over a medium heat and place fennel, sea salt and rosemary into the pan and cook for 1-2 minutes or until the mixture is aromatic. Process in a small food processor or I use my good old Pestle and Mortar and grind.
Rub under the skin of a whole chicken and roast, sprinkle on fish before pan frying, sprinkle over roasted vegetables, as well as scattering over breads before baking for a seasoned top.