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 ...

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 ...

A beautiful summer tomato vegetable risotto with squash and fennel. Go the whole hog and ... with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes ...

Place the cherry tomatoes in a single layer on a baking pan, drizzle with 1 tablespoon of the oil, and season to taste with salt. Toss until the tomatoes are covered with oil. Sprinkle the ...

Roast for 20 minutes, until the skins have loosened and the tomatoes are soft and have shrunk a little. Remove from the oven and transfer the tomatoes, along with all their juices, to a shallow bowl ...

Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top ...

Fennel, tomato salad, basil with lemon vinaigrette. Fennel is one of those vegetables you can enjoy raw, as in a salad. Roasted or braised and you have a very silky aromatic yet bittersweet flavor.