Name: Deeply Roasted Fennel & Capers
Yield: 4-6
Ingredients: 2 large or 3 medium fennel bulbs (about 550g), including stems and fronds, if available; 30g parsley, tender leaves and stems, finely chopped (optional); 1 lemon, zested; Flaky sea salt; 3-4tbsp olive oil; 40g capers, drained, coarsely chopped; 1 tablespoon fennel seeds; A good pinch of chilli flakes or whole chile de árbol (optional); Kosher salt and freshly ground black pepper

VMG Recipes