- fennel bulbs
- cherry tomatoes
- 1 pinch of caraway seeds
- olive oil
Preheat the oven to 160ºC/gas 2-3.
Trim and quarter the fennel bulbs, the 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.