Simple and so delicious, I serve this with slow-roast pork belly and you don’t need much more. Pile the potatoes and sweet fennel onto a large platter with a bowl of aïoli in the middle for dipping and cover everything with lots of chopped dill. The crispy salty potatoes are quite at home with the sweet soft sticky roast fennel.

Roast Fennel and New Potatoes with Aïoli and Dill

SERVES 6

• 2 fennel bulbs, trimmed and cut into chunky pieces

• 1kg waxy new potatoes, such as Charlotte or similar, quartered or halved depending on size, skin still on

• 2 tbsp olive oil

• salt and pepper

• 1 handful of chopped dill

• 1 quantity of Aïoli (see page 43)

EQUIPMENT

• large baking tray

Preheat the oven to 200°C/400°F/Gas 6.

Throw the fennel and potatoes into a large baking tray, including all the fronds from the fennel and toss everything in a light coating of olive oil. Season with salt and pepper and roast for 40 minutes, turning all of them occasionally. When the vegetables are golden and ready, scatter with chopped dill and arrange around a bowl of aïoli.