Leek And Fennel Bake - cooking recipe

Ingredients

1/2 None cabbage, cut into thin wedges
1 bulb fennel, thinly sliced, fennel tops reserved
1 None leek, trimmed, washed and quartered
2 tbsp oil
2 tbsp verjuice or lemon juice
3 cloves garlic, crushed
8 oz cherry tomatoes
1/4 cup chopped parsley

Preparation

Preheat the oven to 350\u00b0F.
Combine the cabbage, fennel and leek in a large baking dish.
Whisk the oil, verjuice or lemon juice and garlic in a small bowl. Pour over the vegetables and season to taste.
Bake, covered, for 30 mins. Uncover and stir in cherry tomatoes. Bake a further 8-10 mins, until the tomatoes start to collapse.
Sprinkle with parsley and the sprigs of reserved fennel top. Serve.