Sunday
Roasted fennel with leeks
Fennel and leeks roasted low and slow until they collapse into sweetness. The gentle side that lets the chicken shine.
45 minServes 4-6Cass's rating
Save the fennel fronds — they're the prettiest garnish.
Method
- 01
Heat the oven to 190°C fan. Tumble the fennel wedges and leeks into a roasting tray in a single layer.
- 02
Drizzle with olive oil, lemon juice, scatter over garlic, thyme, salt and pepper. Toss to coat.
- 03
Pour the wine or stock into the base of the tray — this keeps everything from drying out while it caramelises.
- 04
Roast for 30-35 minutes, turning once halfway, until the fennel is completely tender and the edges are deep amber.
- 05
Finish with lemon zest, the reserved fennel fronds and — if you like — a scattering of Parmesan while still hot.
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