Veg recipes from Jamie’s new book 
Seasonal vegetables and produce: month by month 
Jamie’s favourite vegetable curry recipes 
Easy & flavour-packed family vegetarian recipes 
Salad recipes with a difference 
Potato Al Forno: Jamie Oliver 
How to make pasta, part 3: Gennaro Contaldo 
Tuna pasta: Gennaro Contaldo 
How to make pasta shapes, part 2: Gennaro Contaldo 
5 veg tomato sauce: Jamie Oliver & Tesco 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Slow-roasted fennel
Slow-roasted fennel
Makes as much as you want
Cooks In1H 5M
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
Tap For Method
Ingredients
- fennel bulbs
- cherry tomatoes
- 1 pinch of caraway seeds
- olive oil
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Preheat the oven to 160°C/325°F/gas 3.
- Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
- Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.
Jamie Magazine
