Roasted fennel with cherry tomatoes, olives, garlic and olive oil from Happy Days with the Naked Chef (page 223) by Jamie Oliver

  • fennel
  • garlic
  • black olives
  • thyme
  • white wine
  • butter
  • cherry tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 20, 2011

    p. 223 -I made this last night and fell in love with the dish. I love all the individual components in the first place but the combined result is a symphony of flavour and deliciousness.I did make a couple of changes. Since fennel bulbs were fairly small and, we love fennel, I thought I better use two. I did quarter them as JO suggests. I had some lovely little campari tomatoes on the vine and I felt it would be a shame to pull them apart so I chose not to skin them and just tossed them in as is. I did puncture their skin w a sharp knife to prevent them from exploding in the oven. Instead of par-boiling the fennel, I gave it a quick steam until almost tender. I loved Jamie’s idea of finely chopping the fennel stalks and fronds and tossing this in the pan w the veggies. This served to flavour the wine-butter broth and infusing it w that fresh fennel flavour. Photos here:

  • L.Nightshade on March 11, 2011

    This came out perfectly without the added steps of parboiling the fennel and peeling the tomatoes. I halved the tomatoes, as they were rather large for cherries and I didn't want explosions in the oven. I used white wine (instead of the planned pernod) because the fennel was so wildly fragrant on it's own. Really a lovely, aromatic dish. I'll try it again using Jamie's suggestion of cooking chicken breasts (or maybe fish fillets?) on top for a one-dish meal.

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