This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a ...

Give this baked salmon recipe a try for an easy ... Remove from the oven and serve salmon on a bed of roasted fennel and ...

Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using. Recipe courtesy of Good ...

For California-based chef Suzanne Goin, this chestnut stuffing recipe (a favorite ... and toasting in the oven until they're golden brown and crunchy. While dry-roasting the fennel seeds before ...

Preheat oven to 450 degrees ... baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially ...

This roasted vegetables with sage recipe is a delicious way to practice the technique of roasting vegetables in the oven. It makes eight servings. Preheat the oven to 425F. While you’re waiting ...

a few fresh fennel flowers, if using, add some black olives, and serve as an accompaniment to a pan-grilled fish or pork chop, or just as a starter. Feast on delicious recipes and eat your way ...

Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness. Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of ...

Season and tie the roast. In a small bowl, combine the garlic, 1 1/2 tablespoons salt, 2 teaspoons black pepper, the rosemary, sage, thyme, fennel ... Heat the oven. Position a rack in the ...

Roast chicken is hard to pass up at any time of the year and is perfect as the basis of a winter salad. Here fennel adds a subtle flavour when mixed with the smoked paprika and tossed through ...

Lay the slices of fennel and slices of lemon skin on the base ... Remove foil and turn oven to 190C. When chickens have browned (about 15 to 20 minutes) remove from oven and rest for 10 minutes ...

Don’t scrimp on the cream as it makes a luscious sauce around the potatoes and fennel. If using broccoli rather than the sweet shoots, cut the broccoli into florets.