It seems an ages since I’ve posted a recipe, I think throughout December , people call for traditional tastes and family favourites, I know I do.  But recently I’ve been craving something different, to tantalize my taste-buds – My recent visit to the local market, did the trick, and one of my favorite vegetables was sat on the stall in all it’s glory – Fennel !

Fennel is wonderful , with the whole of the plant , seeds, bulb & foliage being used for many things, from culinary to medicinal.  It has a an aniseed flavour, and sliced in salads it gives a fresh and vibrant taste, slowly roasted it becomes sweet & tender.
This recipe is easy to make, and a great supper accompaniment to roasted meat or chicken.

ROASTED FENNEL WITH THYME

2 Bulbs of fennel sliced through the core into chunks

Place in a baking dish

Drizzle with olive oil & balsamic vinegar

3 garlic cloves peeled & sliced and sprinkled over fennel

Crush a few pink peppercorns and sprinkle over

2 tbsp of fresh thyme sprinkled over

add a dash of balsamic vinegar, and sprinkle with rock salt

Bake in a hot oven for approx 45 mins until beginning to caramelise and become tender.

The dish is perfect like this, but you can add a handful of grated parmesan or your favourite cheese, and pop back in the oven for 5-10 mins to gratinise.

BUEN PROVECHO !