Citrus-Roasted Fennel

An unexpected combination that will really wake up the taste buds. The fennel takes on a bit of sour sweetness from the grapefruit, and the pulpy flesh of the fruit becomes jammy and sweet. In familiar company you can cut each grapefruit slice in half and suck out the fruit. (Does anyone find themselves in unfamiliar company these days, anyway?)

Serve as a refreshing first course, or as a light main with some fish. Fabulous.

Feeds 2


1 bulb of fennel, tops trimmed, bulb sliced thickly

1 red grapefruit, cut into not-too-thin slices (about 1cm), discarding the ends

Olive oil

Salt and pepper


Preheat your oven to 400F / 200C / 175C Fan.

Add the sliced fennel and grapefruit to a parchment-lined baking tray. Drizzle over a little olive oil and sprinkle on some salt and pepper, giving everything a rub to coat. Bake for 35 – 40 minutes, flipping halfway, until blistered and caramelised. Serve warm or at room temperature.

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