Young fennel bulbs hold deep their youthful flavour, and roasting them in olive oil only intensifies their delicious taste. Add baby tomatoes and whole garlic, and you’re well en route to a delightful pasta recipe.
A single large red bell pepper (or yellow or green for that matter) can make an entire meal for one. But you may want to do a few extra ones for seconds, as they’re pretty moreish.
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I’ve been experimenting with roasting meat in a potjie since early lockdown. This one is more of a pot roast, with sun dried tomatoes and little pickling onions, a handful of sweet spices and my old standby of a cheeky splash of nagmaalwyn.