Roasted fennel with tomatoes, olives & potatoes

Ingredients

• 500g new potatoes
  
• 3 large fennel bulbs
  
• 2 tbsp olive oil
  
• 250g cherry tomatoes, halved
• 50g small black olives

  Method

  1. Boil potatoes until tender, about 8 mins.
  2. Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
  3. Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
  4. Source: bbcgoodfood.com