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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.
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