Roasted fennel, new potato and tomato stew

Name: Roasted fennel, new potato and tomato stew
Yield: 4 people
Cuisine: British
Ingredients: 2-3 good sized fennel bulbs; 600 g rough cubed new potatoes; 2 medium white (or yellow) onions; 300 g cherry tomatoes; 3-6 cloves garlic; 2 sprigs fresh rosemary or thyme; Olive oil; 700 ml tomato passata; 1 tablespoon harissa (I use 2... In the sauce, and more later); 1 can chickpeas (drained and rinsed); 75 g black olives; Salt; Pepper (sea salt or Himalayan); 1 tablespoon preserved lemon (chopped)

Garrett Groszko @Garrett

Bristol, UK

This is a take on a recipe of the very same name from Hugh Fearnley-Whittingstall's River Cottage veg cookbook.

When it gets a little chilly our family loves using this recipe as a base and then play around with vegetable mixtures and beans.

This recipe is pretty true to the original form.

You can eat it by itself, with some nice crusty bread or with some Freekeh on the side.

This is a take on a recipe of the very same name from Hugh Fearnley-Whittingstall's River Cottage veg cookbook.

When it gets a little chilly our family loves using this recipe as a base and then play around with vegetable mixtures and beans.

This recipe is pretty true to the original form.

You can eat it by itself, with some nice crusty bread or with some Freekeh on the side.

Garrett Groszko @Garrett

Bristol, UK

This is a take on a recipe of the very same name from Hugh Fearnley-Whittingstall's River Cottage veg cookbook.

When it gets a little chilly our family loves using this recipe as a base and then play around with vegetable mixtures and beans.

This recipe is pretty true to the original form.

You can eat it by itself, with some nice crusty bread or with some Freekeh on the side.

This is a take on a recipe of the very same name from Hugh Fearnley-Whittingstall's River Cottage veg cookbook.

When it gets a little chilly our family loves using this recipe as a base and then play around with vegetable mixtures and beans.

This recipe is pretty true to the original form.

You can eat it by itself, with some nice crusty bread or with some Freekeh on the side.

Saved

Ingredients

4 people

2-3good sized fennel bulbs
600 grough cubed new potatoes
2medium white (or yellow) onions
300 gcherry tomatoes
3-6 clovesgarlic
2 sprigsfresh rosemary or thyme
Olive oil
700 mltomato passata
1 tablespoonharissa (I use 2... In the sauce, and more later)
1 canchickpeas (drained and rinsed)
75 gblack olives
Salt
Pepper (sea salt or Himalayan)
1 tablespoonpreserved lemon (chopped)

Saved

Steps

1

Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸
2

Set up all ingredients so you're ready to rock and roll.
3

Preheat the oven to 180 degrees celcius
4

Cut up your fennel bulb and save the fronds for later.
5

Chop your potatoes and onions in to cube like forms. They don't have to be perfect. Just a nice rough chop about 2cm wide.
6

Chop the rest of your veg how you like it, just not a fine chop.
7

Put your veg together in your roasting pan and mix in some olive oil, salt and pepper. You'll want the veg to be nicely coated. Don't over oil. Add your rosemary sprigs at this point.
8

Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes.
9

While roasting your veg. Get your lemon, passata and olives ready. Make sure you get a nice small dice for your lemon. You can mix in your harissa to the passata at this point as well.
10

After 35 or 45 minutes of roasting pour in your passata mixture. Scrape up any caramelised veg. Mix your veg. Put everything back in th oven for another 30 minutes or so. You want the mixture to be bubbling.
11

Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!