“You can vary the number and size of bulbs for this; just adjust the dish size and cooking time. ”
- fennel bulbs
- cherry tomatoes
- 1 pinch of caraway seeds
- olive oil
- 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.
Source: Jamie Oliver