Fennel & lemon boulangère potatoes

SERVES 4-6 as a side PREP 25 mins COOK 1 hr 5 mins MORE EFFORT V

1.5kg Maris Piper potatoes 2 onions

1 tbsp fennel seeds, crushed 1 lemon, zested and juiced 450ml vegetable or chicken stock 50g unsalted butter 1 Heat the oven to 180C/160C fan/ gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.

2 Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used. 3 Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It’s cooked when a knife goes easily through the middle. Rest for 10 mins before serving.

GOOD TO KNOW healthy • low fat • vit c

PER SERVING (8) 231 kcals • fat 6g • saturates 3g •

carbs 38g • sugars 4g • fibre 5g • protein 4g • salt 0.2g