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Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Ingredients
Method
Preheat the oven to 160°C/325°F/gas 3.
Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.