Roasted Fennel with Oranges and Dill Mash

Method

1 Preheat the oven to 220°C (200°C fan) mark 7. Put the fennel wedges in a large roasting tin. Add the red onions and half the oil and season well. Roast for 45min or until soft.

2 Meanwhile, put the potatoes in a large pan of cold, salted water. Cover and bring to the boil. Simmer gently for 15-20min or until tender. Drain well, then add the butter, season with salt and pepper, and mash until smooth. Keep warm.

3 Add the orange segments and walnuts to the vegetables in the roasting tin. Cook for a further 5min.

4 Mix together the orange juice and the rest of the olive oil and season well to taste. Fold the dill through the mash, then spoon on to four warm plates and top with the roasted vegetables. Drizzle over the orange juice and olive oil dressing and serve immediately.