This takes no time at all and is delicious served with a pork chop. Sometimes I brown the chop in a frying pan on both sides then finish it off in the oven, sitting on top of the potatoes.

Serves 2

Ingredients

2 bulbs fennel
500g potatoes, peeled
3 cloves garlic
A large pinch of dried porcini, soaked in boiling water
A pinch of crushed fennel seed
A pinch of chilli flakes
Salt and pepper

Method

Preheat the oven to 240ºC.
1. Slice the potatoes and fennel into ½cm slices, that way they'll take the same time to cook.
2. Slice the garlic into thin slivers.
3. In a large bowl, mix the fennel, potatoes, garlic, porcini, fennel seeds and chilli. Season well and pour over a generous splash of olive oil.
4. Lay the mixture flat out on a roasting tray and roast until cooked and golden brown. This should take around 20 minutes.

If you're doing this with pork chops, try marinating the chops an hour before hand with a mixture of chopped herbs (sage, rosemary, oregano, thyme), garlic, lemon juice and a little oil.
Fry the chops briefly on each side, to brown them, then put on top of the potatoes and roast them for a further 10 minutes in the oven.