500 g new potatoes
3 large fennel bulbs
2 tbsp olive oil
250 g cherry tomatoes, halved
50 g small black olives
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.