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He's ditched the meat, and now he's mad about veg. But what will Hugh FW cook up when he receives a mystery package from our Welsh gardening wonder Terry. Laced with spicy-hot harissa paste and a sprinkling of salty preserve lemon, this rich vegetable stew has a tempting Moroccan feel to it.

Alright, don’t linger, let’s approach this roasted fennel, new potato and tomato stew menu with 14 substances which are definitely easy to have, and we have to process them at the very least through 11 methods. You should commit a while on this, so the resulting food could be perfect.

Composition of Roasted fennel, new potato and tomato stew:

1. Give 2-3 good sized fennel bulbs
2. Prepare 600 g - rough cubed new potatoes
3. Take 2 medium white (or yellow) onions
4. Prepare 300 g of cherry tomatoes
5. Provide 3-6 cloves for garlic
6. You need 2 sprigs for fresh rosemary or thyme
7. Give - Olive oil
8. Need 700 ml tomato passata
9. You need 1 tablespoon of harissa (I use 2… In the sauce, and more later)
10. Need 1 can - chickpeas (drained and rinsed)
11. Give 75 g black olives
12. Get for Salt
13. Give of Pepper (sea salt or Himalayan)
14. Provide 1 tablespoon for preserved lemon (chopped)

Add tomatoes, olives and potatoes and stir well. Tip into a warm dish to serve. Trim the fennel, remove the outer leaves if theyre scarred, and Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later.

Roasted fennel, new potato and tomato stew making process:

1. Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸
2. Set up all ingredients so you're ready to rock and roll.
3. Preheat the oven to 180 degrees celcius
4. Cut up your fennel bulb and save the fronds for later.
5. Chop your potatoes and onions in to cube like forms. They don't have to be perfect. Just a nice rough chop about 2cm wide.
6. Chop the rest of your veg how you like it, just not a fine chop.
7. Put your veg together in your roasting pan and mix in some olive oil, salt and pepper. You'll want the veg to be nicely coated. Don't over oil. Add your rosemary sprigs at this point.
8. Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes.
9. While roasting your veg. Get your lemon, passata and olives ready. Make sure you get a nice small dice for your lemon. You can mix in your harissa to the passata at this point as well.
10. After 35 or 45 minutes of roasting pour in your passata mixture. Scrape up any caramelised veg. Mix your veg. Put everything back in th oven for another 30 minutes or so. You want the mixture to be bubbling.
11. Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!

Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley. Place on top of the vegetables, along with the tomatoes. Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan.

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