Hugh's roast Fennel, new potato and tomato stew, that's what! Recipe taken from: Much More Veg by Hugh Fearnley-Whittingstall Laced with spicy-hot harissa paste and a sprinkling od salty preserved ...

There are plenty of ways you can amp up the flavor of your roasted fish, but when it comes to seasoning, you should keep your ...

You can also roast it, which mellows the flavor, and use it in salads or as a side dish. Make a pasta sauce with tomato and ...

Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice, and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel ...

Fennel can be sauteed, roasted, or cooked in a stew or sauce ... noting that its strong flavor holds up well against the ...

Robin Raisfeld & Rob Patronite In a small saucepan, combine the olive oil, parsley, onion, lemon juice, capers, garlic, and tomatoes and ... Place in oven and roast until the flesh turns white ...

Add the courgettes, baby fennel and coriander seeds and cook ... To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some ...

Add the pork mince, sausage meat, fennel seeds ... Cover with the tomato sauce and bake in the oven for 30 minutes. Serve with pasta or oven-roasted rosemary potatoes.

To baking dish, add leek, potatoes, fennel, 1 table¬spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread evenly. Roast vegetables 35 minutes or until tender ...