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Slow-roasted fennel

Slow-roasted fennel

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Makes as much as you want

Cooks In1 hour 5 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 37 2%

  • Fat 2.2g 3%

  • Saturates 0.4g 2%

  • Sugars 3.4g 4%

  • Salt 0.5g 8%

  • Protein 1.4g 3%

  • Carbs 3.4g 1%

  • Fibre 2.4g -

Of an adult's reference intake


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

Recipe From

Jamie Magazine

By Laura Fyfe


  1. Preheat the oven to 160°C/325°F/gas 3.
  2. Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
  3. Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.

Watch the video: Slow cooked pork belly, pea tartare, onions


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