Mukhwas has always been a part of Gujarati homes. It started with simple ingredients like saunf and ajwain, made in small ...

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Simple, golden roasted veggies with fennel tops and fresh thyme, drizzled with olive oil. US considers pulling troops out of Europe ‘We have to stop what’s going on, it’s insane’: Robert ...

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 ...

Preheat the oven to 450°. In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the crushed red pepper.

In a large bowl, toss together the fennel, peperoncini, olive oil and salt and pepper to taste. Spread out evenly on the lined baking sheet and roast until the fennel is fork-tender, 15 to 20 minutes.

Roast the vegetables for 25-30 minutes until golden at the edges. Leave the vegetables to cool slightly, then blitz in a blender with the stock and thyme leaves.

Every Last Bite This roasted fennel is buttery, caramelized on the edges and deliciously sweet in flavor. Get the recipe: Roasted Fennel With Garlic and Herbs ...

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Put the fennel wedges into a roasting tin (large enough to hold the fish), add the orange peel, cover with foil and roast for 15 minutes. Remove from the oven and toss gently.

Slice the fennel in half. Place them in a roasting tray, cut side up. Pour over half a ladle of the stock mix per fennel half and season. Save any leftover fennel stock. Cover with foil and roast for ...