Serves
4 People
Cooking Time
55 minutes
Season
Autumn
Summer
Dietary
Vegan
Vegetarian
Gluten Free
Dairy Free
With lemons and olives.
This Riverford recipe is soft and flavoursome, with roasted lemons making adding a melt in the mouth sharpness. Goes great with roast potatoes and some baked eggs, roast pork or chicken.
Ingredients:
- 2 large or 3 smaller fennel bulbs, trimmed (save the feathery fronds for garnish)
- 8 shallots, peeled and cut in half if large
- 12 pitted olives (green or black) oil for roasting
- 2 lemons - 1 juiced, 1 cut into thick slices
Method:
1. Preheat oven to 190°C/Gas 5. Cut each fennel bulb into 6 wedges. Boil in salted water for 5 minutes.
2. Transfer to a roasting tin with the shallots, olives an sliced lemon. Toss in just enough oil to coat. Seson and squeeze over the juice from the other lemon.
3. Roast for about 45 minutes until slighty sticky and lightly caramelised. Use the fronds to garnish.
