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 inContinue reading “Citrus-Roasted Fennel”

Roasted Brussel Sprouts

If you think you don’t like brussel sprouts, you are definitely wrong. Roasting brussels turns them into a completely different vegetable. Nutty, sweet and a little crisp, these little beauties are well-placed to convert. To make these, all you need to do is preheat your oven to 425F / 220C / 200C Fan. Cut theContinue reading “Roasted Brussel Sprouts”

Romanesco

Romanesco is an old species of vegetable, somewhere between cauliflower and broccoli in taste. Think of it as the heirloom tomato of the Brassica family. A real life expression of the Fibonacci pattern, its beauty and detail are truly spectacular. Does anyone else get this excited about a vegetable? The best way to eat thisContinue reading “Romanesco”