Baked fennel







Cook Time

30-40 Min


  • 2 fennel bulbs
  • 2 celery sticks, cut into 7.5cm/3in lengths
  • 6 sun-dried tomatoes, halved
  • 200g/7oz passata
  • 2 teaspoons dried oregano
  • 50g/2oz Parmesan cheese, freshly grated
  • Preheat the oven to 190°C/ 375°F/Gas mark 5.
  • Using a sharp knife, trim the fennel, discarding any tough outer leaves, and cut the bulb into quarters.
  • Bring a large saucepan of water to the boil, add the fennel and celery, and simmer for 8–10 minutes until just tender. Remove with a slotted spoon, and leave to drain.
  • Put the fennel, celery and sun-dried tomatoes in a large ovenproof dish. Mix the passata and oregano together, and pour the mixture over the fennel in the dish.
  • Sprinkle the Parmesan over the top, and bake in the oven for 20 minutes. Serve hot.
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