Roast fennel, broad beans, orange

Updated at: Thu, 17 Aug 2023 03:11:59 GMT

Step 1

Preheat the oven to 200C/gas mark 6. Trim and discard the tips of the heads of fennel (save any fronds for later) then cut each head in half from stalk to base. Cut each half into 3 wedge shaped segments. Put the pieces of fennel into a roasting tin or baking dish, with the oil, a couple of screws of black pepper and a little salt then and toss gently to coat the segments.

Step 2

Roast the fennel for 25-30 minutes, till the underside has caramelised, its surface sticky and golden. Turn each piece over and return to the oven for a further 15 minutes.

Step 3

Bring a deep, medium-sized pan of water to the boil, salt lightly, then drop in the broad beans and let them cook for 7-8 minutes, check their progress. Have to hand a large bowl of iced water. Drain the beans as soon as they are tender then tip into the iced water.

Step 4

Slice the peel from the 2 oranges, then cut the fruit into segments. (Alternatively cut them into thin rounds. Whichever you prefer.)

Step 5

Remove the outer skins of the beans. The quickest way to do this is to gently squeeze each bean. The bright green flesh should pop out of its papery skin effortlessly. (You can skip this if you wish, especially if your beans are very young and tender, but it is something I like to do.)

Step 6

Make the dressing: halve the orange and squeeze 4 tbsp of juice into a small bowl or jar. Add the honey, cider vinegar and chopped mint and a grind of salt and pepper.

Step 7

Transfer the cooked fennel to a serving dish then pour 3 tbsp of the juices from the tin into the dressing. Mix well, then taste the dressing, balancing the seasoning to your liking with a little salt and black pepper, a dash more orange juice or cider vinegar as you wish. Scatter the orange segments over the fennel.

Step 8

Toss the beans with half of the dressing, scatter over the fennel, then spoon the remaining dressing over. Add any reserved fronds you may have.

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