Fennel, Tomato, Traybake

Fennel is just bursting with qualities such as anti inflammatory, digestive easing and flatulence reducing benefits. Basically – it rocks.

 

Serves 4

 

Oven 200c

Ingredients

  • 2tbsp oil

     

  • 2 fennel bulbs, cut in wedges

     

  • 300g assorted tomatoes (cherry and on the vine etc)

     

  • 1 red pepper, chopped

     

  • 2 onions, roughly cut

     

  • 6 garlic cloves, whole

     

  • 600g potatoes, cut in chunks

     

  • 3 large sprigs of rosemary

     

  • 1 carton passata (plus refilled with water)

     

  • 1 carton butter beans

     

  • 1 beetroot, sliced

Directions

  1. Toss all the chopped veg, rosemary and garlic in the oil in a roasting tray. Pop in the oven for 30 minutes.
  2. Remove and pour over the passata, water and stir in the beans and beetroot. Return to the oven for a further 40minutes, stirring occasionally.

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