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Roasted fennel with tomatoes, olives & potatoes

  • 500g new potatoes New potatoes n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
  • 3 large fennel bulbs Fennel bulbLike Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 250g cherry tomatoes, halved
  • 50g small black olives
  • Boil potatoes until tender, about 8 mins.
  • Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
  • Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.