SEA-SALTED FENNEL CHIPS

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These have a lovely caramelised flavour, and the aniseed from the fennel with the salt are a match made in heaven. You can also use parsnip if fennel is not in season — cut them into long, thin strips and bake the same way.

2 fennel bulbs

1 tablespoon cold-pressed extra virgin olive oil

pinch of Celtic sea salt

Preheat the oven to 180°C (350°F/Gas 4).

Trim the stalks and the base off the fennel. Cut the bulb in half, peeling the layers of leaves apart.

Place the leaves on a baking tray, drizzle with the olive oil and sprinkle lightly with salt.

Bake in the oven for 25 minutes, turning a few times and removing any smaller leaves that cook quickly. Cool for 15 minutes before serving.