Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 23

I know, I know, it’s fennel and leeks together again; it’s just that I don’t think either of them get used enough and I am on a campaign to get them noticed!

4 leeks, thoroughly cleaned

1 bulb of fennel

3 tablespoons olive oil

juice of ½ lemon

2 teaspoons coriander seeds, crushed

salt and pepper

The leeks need to be chopped into 2cm chunks and the fennel sliced lengthways into about 8 wedges. Cut off some of the fennel’s core, but leave just enough to keep each wedge together. Put the vegetables in a roasting tray and mix in the olive oil, lemon juice and crushed coriander seeds, along with lots of salt and pepper. They can go in the oven under the lamb and will take about 40 minutes at 200°C/Gas Mark 6. Give them a stir a couple of times during the cooking time.