Perfect as a side dish with roasted chicken, pork or fish
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