Nigel Slater’s recipe for roast fennel, blood orange and almonds | Food
Preheat the oven to 200C/gas mark 6. Snap the feathery green fronds from 3 heads of fennel and set aside for later. If your fennel doesn’t have any, no matter. Slice the fennel in half from stem to root, then cut each half into 3 or 4 segments. Put them into a roasting tin or … Read more