* 2 fennel bulbs
    * Olive oil
    * Juice and grated rind of one small lemon
    * 250g small new potatoes
    * ½ teaspoon chili powder
    * Pinch of cumin
    * Pinch of sea salt
    * 40g fresh breadcrumbs


   1st Pre-oven to 200 ° C (400 ° F, gas mark 6). Trim 2 fennel bulbs, retains the green feathery fronds. Cut the onions into quarters. Cook in boiling water from a large pan for 5 minutes and then drain well.
   2nd Heat 1 tablespoon olive oil in a small flameproof roasting pan or bowl, add the fennel and turn to coat in oil. Drizzle over the juice of a small lemon. Roast for 35 minutes until start to brown.
   3rd Cook the small new potatoes in boiling water for 10 minutes and then drain thoroughly.
   4th Pour a little vegetable oil in the bottom of a small roasting pan and heat for a few minutes. Add the potatoes and roll them around so they are coated with oil.
   5th Mixing enter the chili powder, cumin and salt in a small bowl, then sprinkle over the potatoes, by making it over to coat. Add 2 tablespoons oil to fry in another tin and return to the oven and cook for 15 minutes, until golden brown and through.
   6th 1 tablespoon oil in a pan, let you add one finely chopped clove of garlic and cook for 1 min, until starting to brown. Add the fresh breadcrumbs, stirring, 5 minutes crispy and brown. Remove from heat and add the grated lemon peel, fennel fronds and snipped herbs. Sprinkle over the fennel to return to the oven for 5 minutes.
   7th Remove potatoes with a spoon and drain serve with the hot crispy fennel.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.