Fennel and Celery salad: Chop fennel into bite-sized pieces and boil in salted water until cooked, but still somewhat crunchy (perhaps 5 minutes). Drain and tip into serving bowl. Add butter, salt, cracked black pepper and grated parmesan cheese. Cut celery on the diagonal into one inch pieces and toss with the fennel. The pale green of the fennel combined with the green of the celery is complementary in appearance, texture and flavour to a pasta dish.