Roasted fennel, new potato and tomato stew
This is a take on a recipe of the very same name from Hugh Fearnley-Whittingstall's River Cottage veg cookbook.
When it gets a little chilly our family loves using this recipe as a base and then play around with vegetable mixtures and beans.
This recipe is pretty true to the original form.
You can eat it by itself, with some nice crusty bread or with some Freekeh on the side.