Ingredients

2 large red peppers
1 medium fennel
3-4 tomatoes
olive oil
ground coriander
1 lemon

Notes

Serve with roast potatoes, steamed broccoli and a wedge of lemon, or with saffron rice.

Method

Cut each pepper in half lengthways and remove the seeds. Place the peppers in an overproof dish. Quarter the tomatoes and place in the pepper halves.

Cut the fennel bulb into 8 (keeping the layers attached to the root ends). Blanch in boiling water for 5 minutes, then drain and arrange over the peppers. Drizzle generously with olive oil and sprinkle with fresh pepper and a teaspoon of coriander.

Bake for almost an hour. When tinged with brown, remove from the oven and squeeze juice from half a lemon over, reserving the other half for serving.