WHOLE BAKED FENNEL

Raw, roasted, barbecued, braised – I love fennel however it comes. This simple, stick-it-in-the-oven recipe can be a side dish or stand-alone meal when accompanied by a fresh salad.

Preparation 15 minutes Cooking 1 hour 30 minutes Serves 2-4

1 TOMATO OF ANY VARIETY

3 LARGE GARLIC CLOVES

5G FRESH OREGANO, THYME, PARSLEY OR BASIL

1 LEMON

2 WHOLE FENNEL BULBS

3 ANCHOVY FILLETS OR 1 TBSP CAPERS, CAPERBERRIES OR PITTED OLIVES

2 TBSP OLIVE OIL

1 TBSP RED WINE VINEGAR, SHERRY VINEGAR, WHITE WINE VINEGAR OR CIDER VINEGAR

PARMESAN OR ANY HARD ITALIAN CHEESE, TO SERVE

SEA SALT

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. 2 Thinly slice the tomato, then peel and thinly slice the garlic. Remove the oregano leaves from the stalks and cut the lemon into wedges. 3 Stand a fennel bulb upright, so it’s sitting on its base, then cut a cross down into its heart, without cutting all the way