Slow-roasted Fennel

  • fennel bulbs
  • cherry tomatoes
  • 1 pinch of caraway seeds
  • olive oil

Preheat the oven to 160ºC.

Trim and quarter the fennel bulbs, the 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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