New Potato, Roasted Fennel + Mustard (serves 4 as a side)

Ingredients:

600g new potatoes

2 large fennel

1 tbsp wholegrain mustard

2 tsp capers

handful mint

handful dill

zest 1 lemon

salt + pepper

olive or avocado oil for roasting

Heat the oven to 180 degrees. Prepare the fennel but cutting off the tops and a small slice off the base. Half down the longer axis from top to bottom and place the inside facing down on to the chopping board. Then cut 1cm slices from left to right top to bottom so you have nice strips that aren’t too thick. Put into a bowl and mix with oil and a sprinkle of salt and pepper. Place in the oven to roast until they are starting to brown and go soft, around 10 - 15mins, it doesn’t take too long.

Prepare the potatoes. If they are tiny, then just add to a pan - if they are regular sized salad potatoes, then halving them is nice. Add to pan of water with 1tsp salt and bring to the boil until a fork goes through easily. This takes around 15 - 20mins depending on the potatoes (once the water is boiling check after 8 - 10mins). Drain once cooked and leave to cool slightly.

Once the potatoes and fennel are cooked and slightly cooled, add to a pan with chopped herbs, lemon zest, mustard and capers. Mix up with an extra drizzle of olive oil if needed and season to taste.