- 2 large fennel bulbs
- 3 large potatoes
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 long red chilli, chopped
- 4 tablespoon St. Dalfour Royal Fig Spread
- 1/4 cup olive oil
- 1/4 cup water
- Salt and Pepper
- 1 tablespoon white wine vinegar
Remove outer leaves from fennel keeping the green fronds and thickly slice.
Peel the potatoes and slice into rounds.
Combine the fennel, fennel fronds, potatoes, onion, garlic and chilli, place into a baking dish and season liberally with salt and pepper.
Mix remaining ingredients together, pour over the vegetables, coating everything with the oil mixture, cover with foil and bake for 30 minutes.
Remove foil and continue baking until potatoes are cooked and golden.
Note: This dish can be eaten hot or cold and is lovely as a side dish with any meat.