|Prep time||10 minutes|
|Cooking time||1 hour, 5 minutes|
|Total time||1 hour, 15 minutes|
“You can vary the number and size of bulbs for this; just adjust the dish size and cooking time. ”
250 gcherry tomatoes
1 pnCarraway seeds
- Preheat the oven to 160ºC/gas 2-3.
- Trim and quarter the fennel bulbs, the 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.