Roasted fennel with tomatoes, olives & potatoes

• new potatoes↗500g g
• large fennel bulbs↗3
• olive oil↗2 tbsp tbsp
• cherry tomatoes↗250g g

  halved

• small black olives↗50g g

Step-by-step instructions

1. 1

   Boil potatoes until tender, about 8 mins.

2. 2

   Heat oven to 190C/170C fan/gas 5. 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.

3. 3

   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.