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


  • 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


  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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