Method
Preheat oven to 230C. Boil fennel bulb, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 50g grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Minced lamb in this dish makes for a tasty change and this is a great mid-week dish for all the family!
Peppers are colourful, tasty and perfect for stuffing – we’ve made these low-carb roasted peppers with turkey, tomato, and cheese.
Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute. Must try with fresh baked bacon, tomatoes and lettuce
