You can vary the number and size of bulbs for this; just adjust the dish size and cooking time.
- fennel bulbs
- 250g cherry tomatoes
- pinch of carraway 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.