Roasted fennel
Sweetly caramelised oven-baked fennel with a hint of chilli. This veggie side is good with pork, white fish or chicken. Eat it either warm or at room temperature. It's also good with a handful of pitted black olives thrown in for the last 10 minutes of cooking.
Ingredients
- 2 fennel bulbs
- 1 dried red chilli, finely sliced
- ½ tsp fennel seeds
- zest and juice of 1 lemon
- 4 tbsp olive oil
- salt and pepper
Method
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Step 1
Heat the oven to 200°C/Gas 6. Trim the fennel, removing any tough outer leaves and cut into quarters lengthwise, or sixths or eighths if the fennel is very large.
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Step 2
In a bowl, mix together all the ingredients and season well. Place in a roasting dish, cover with foil and roast for 30 minutes, then remove the foil and return to the oven for a further 15 minutes.