Dr Michael Mosley’s baked turmeric-spiced fennel and onion

Combining soluble fibre and anti-inflammatory turmeric, this delicately flavoured dish goes with almost anything.

baked turmeric spiced fennel
Image: Alex Smith. Styling: Phil Mundy

SERVES 2 

160 calories per serving

2 tbsp olive oil
1 tsp ground turmeric
1 1/2 tbsp fresh lemon juice
2 small fennel bulbs (each around 225g), trimmed and sliced lengthways into 8
1 small onion, peeled and quartered
freshly chopped coriander, to serve (optional)

1. Preheat the oven to 200C/180C fan/gas 6.

2. Place the oil, turmeric and lemon juice in a large bowl. Add a good pinch of flaked sea salt and whisk together lightly.

3. Add the fennel and onion to the bowl and toss together well. Season with freshly ground black pepper and scatter over a large baking tray in a single layer. Bake for about 25 minutes, or until the fennel is softened and lightly browned.

4. Scatter with the coriander, if using, to serve.

Buy the book with a 40 per cent discount

Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.