Roast fennel, peas and parsley from River Cottage Much More Veg (page 116) by Hugh Fearnley-Whittingstall

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

Accompaniments: Smashed new potatoes with coriander seeds and bay; Berber barley; Brown rice with onions

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

  • Eat Your Books

    See recipe for variations.

  • eeeve on June 08, 2018

    This was lovely, the slowly caramelised fennel tasted gorgeous! I subbed parsley for spinach (one of the suggestions), though found it had become a bit too crispy. Maybe I should have added a bit more oil or roasted it for 5 minutes less. I ate the dish with couscous and drizzled a bit of balsamic glaze over everything to bring it together. Will make again, as so quick and simple.

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