Maple roasted fennel with smoked mackerel and apple

Food photography by breakfast by the sea

When I’m working at home it’s all too easy for me to turn into the queen of procrastination. Endless cups of tea, a few loads of washing, a bit of sock pairing and anything else that’s got nothing to do with what I’m actually supposed to be doing! I also usually put my oven to good work, either roasting up some veggies for quick meals, baking or slow cooking a stew.

This week I’ve moved away from my winter staples of roasted root veg and onto my current obsession: fennel! I love this stuff and can quite happily much through a whole raw bulb all to myself. This time I thought I’d try something a little different by using some roasted fennel in my lunchtime salad. This is a lovely light, protein-packed dish with some pretty punchy flavours. The apple doesn’t keep so add it at the last minute.

You will need:
2 tablespoons of maple syrup
1 fillet of ready to eat smoked mackerel (I used peppered mackerel)
A handful of dill
1 red eating apple, grated.
1 bulb of fennel
Juice of half a lemon lemon juice

Chop up your fennel into chunks and place on a roasting tray, cover with the maple syrup, give it a good mix round and
roast on a medium heat for around 20mins or until it softens and browns.

Grate your apple and place into a bowl with water and lemon juice.

To serve, place the cooked fennel on a plate and top with the apple and chucks of mackerel, sprinkle with some chopped dill and a little lemon juice.

Serves one but simply double up the quantities for two people.

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