Cauliflower and fennel roast

1 Heat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.

2 Trim off the tops and bottoms of the fennel bulbs. Slice them in half lengthways, then into 4 to 6 wedges. Bring a pan of water to the boil, then add the wedges and boil for 5 min. Drain well.

3 Cut the cauliflower into medium-size florets, then put them on the baking sheet with the fennel wedges. Drizzle over the oil and season well with freshly ground black pepper.

4 Roast in the oven for 30–35 min until golden brown. Sprinkle with fennel fronds, if using, to serve.