Roasted fennel

Serves 4

(Lisa Barber)

If you're not serving this with the pork, it's also a perfect marriage with any white fish, chicken, or – because it's at its best at room temperature – simply chopped and tossed in a salad with olives and tomatoes. And I'd be just as happy to eat it on its own.

4 fennel bulbs
1 dried red chilli, finely sliced
1/2tsp fennel seeds
The zest and juice of one unwaxed lemon
60ml/21/2fl oz extra-virgin olive oil
Sea salt and freshly ground black pepper

Heat the oven to 200C/400F/Gas6. Remove the tough outer layers of the fennel and cut into quarters lengthwise.

Place the fennel in a bowl and crumble over the chilli, season with salt and pepper and toss through the fennel seeds.

Squeeze over the lemon juice and zest and dress with the olive oil – toss well to combine.

Place in a baking tray, cover with foil and place on the middle shelf of the oven; roast for 30 minutes then remove the foil and return to the oven for a further 15 minutes. Remove and serve.