ALFI recipes

Making the most of vegetable growing all year round

Recipe of the season from latest newsletter

Roasted Celery and Fennel

Ingredients
Whole head of celery
700g fresh fennel whole
1 tsp Chilli Flakes (or black pepper to
taste)
3 cloves smoked garlic (IOW or other)
1 lemon
1 small orange
200 ml natural yoghurt
4 tbsp olive oil
4tbsp honey

Method
Set aside any leaves from fennel and celery
Oven 200C/gas 6 preheat
Trim bottom off celery and cut into 6 lengthwise
Wash celery well in cold water
Put in oven dish cut side down
Cut and wash fennel into about 6 wedges per fennel
Place on top of the celery in the oven dish
Put garlic cloves amongst fennel
Season with chilli flakes 1 tsp (or black pepper, less, sprinkle
as desired)
Grate zest of lemon then squeeze the juice in
Toss the mix to coat with oil and seasoning
Put in pre-heated oven for 30 mins
Turn the celery and fennel over and roast for a further
20-30mins until veg golden
Meanwhile in a saucepan warm honey and zest and juice of
orange
Gently simmer until it starts to thicken
Spoon cold yoghurt over celery and fennel and add the
warmed honey
Scatter the celery leaves and fennel fronds on top to decorate
Can be served with rice or as a starter.

Recipe Archive

Winter Recipes

Spring Recipes

Summer Recipes

Autumn Recipes