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Ruth Rogers' patate e finocchi da Lucca (roast potatoes and fennel from Lucca)

This is a spin on a family favourite. I discovered it online (on the Waitrose website of all places) I have now done it a couple of times and I think it beats the original.
Also if you have tried the original recipe and found that it burns, i think this may have the answer ... the thicker slices of potato and the fennel seem to cure that problem.
On both occasions I have served it alongside the River Cafe fillet of beef wrapped in coppa ... safe to say it has gone down pretty well!

Serves 6


2 fennel bulbs 750g waxy potatoes (such as charlotte), peeled and cut into 1cm slices 1 tsp fennel seeds ½ tsp chilli flakes or 1 fresh chilli, deseeded and finely chopped 1 red onion, finely sliced 2 garlic cloves, whole but lightly crushed 3 bay leaves 6 thyme sprigs 2 rosemary sprigs, leaves picked 100ml white wine 5 tbsp olive oil

Method 1. Preheat the oven to 200˚C, gas mark 6. Discard the outer layer of the fennel. Cut the bulbs into 1cm slices; reserve the fronds. Blanch in boiling, salted water …

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