1½ tablespoons olive oil
1 fennel bulb, cut into wedges
meatless meatballs (see recipe)
½ lemon, sliced
½ preserved lemon, thinly sliced
grated cheese, to serve

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1.Heat a heavy baking dish to a high heat, add olive oil then the fennel, cut-side down.
2.Cook for 5 minutes, turn over and cook for a further 5 minutes.
3.Pour ½ cup water into the pan and place in the oven at 180°C for 15 minutes.
4.After 15 minutes, add the meatballs to the dish then add the fresh lemon slices.
5.Return to the oven and cook for a further 15 minutes.
6.Remove and cover with slivers of preserved lemon and grated cheese of choice.

Food styling, recipes and photography Will Bowman & Jane Lyons

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