Fennel, potato and white bean traybake

Method

1. Set the oven to 200°C (180°C fan). Trim the fennel bulbs and cut each into 6 wedges through the root, so they hold together. Slice the potatoes about 5 mm thick, and peel and lightly crush the garlic cloves.
2. Put the fennel, potatoes and garlic in a deep roasting tray with the olive oil, dried rosemary and a good pinch of salt and black pepper. Toss well and spread out as evenly as you can.
3. Roast for 25 minutes, turning halfway, until the potatoes are golden at the edges and the fennel is starting to soften.
4. In the meantime, drain and rinse the cannellini beans and dissolve the stock cube in 150 ml of boiling water.
5. Add the beans and olives to the tray and pour in the stock. Roast for 15 minutes more, until the stock has reduced to a little sauce and a knife goes through the fennel easily.
6. Squeeze the lemon over, roughly chop the parsley and scatter it on top, then serve from the tray with the juices spooned over.

Tip Cut the fennel through the root so the wedges hold together. If your fennel is large, quarter the bulb into smaller wedges so they cook in time.

Photo made with AI.

From Nosha · nosha.app