It’s 2023, and although I don’t make New Year resolutions I do like to make veggie focused dishes. Here’s one I made recently from Riverford Organic that tastes great, is easy to make and happens to be vegan.

Ingredients for 4-6 Servings

3 large fennel washed, base trimmed and fronds removed ( save fronds for later)

6 eschalion ( banana) shallots peeled and halved

2 small unwaxed lemons washed

12 pitted olives, green or black

Extra virgin olive oil

Salt and black pepper

2 -3 bay leaves ( optional)

Method

Preheat the oven to 180C fan (356 F)

Cut the fennel in half, and each half into 2-3 wedges

Cook the fennel in a large pan of salted boiling water for 5 minutes then drain in a colander

In a large oven proof rectangular dish drizzle about 1-2 tablespoons of olive oil on the base. Add the drained fennel, shallots and bay leaves and stir to coat everything

Juice one of the lemons and drizzle over the veggies

Cut the other lemon into thick slices and add to the dish

Add the olives and season with salt and black pepper

Give everything a final mix then bake for about 40 minutes, give the veggies a quick stir after 20 minutes

Once done the shallots and lemons should be caramelised. Check the seasoning. Roughly chop the fennel fronds and use to decorate on top

A great vegan dish perfect for Veganuary

Happy New Year!

If you prefer, this dish will also work with fish, white meats or eggs.