Vermouth-braised fennel & carrots

Preheat the oven to 180ºC, gas mark 4. Trim the tops from the fennel bulbs, and reserve any fronds for a garnish. Cut the fennel into 6 wedges through the roots, so the segments hold together, then scatter in a roasting tin into which they fit in 1 layer.

Using a pestle and mortar, grind the fennel seeds and salt to a coarse dust. Arrange the carrots between the fennel, then drizzle with the olive oil and sprinkle with the fennel salt. Mix well. Add the vermouth and butter.

Cut a piece of baking parchment the same size as the roasting tin. Wet the paper under a cold running tap. Scrunch into a ball, then unscrunch. Lay it over the vegetables, tucking the paper in at the sides. Bake for 1 hour to 1 hour 10 minutes until tender (turn and baste the vegetables after 40 minutes).

Serve the vegetables from the roasting tin, or transfer to a platter with any remaining liquid, and scatter the fennel fronds over the top.