The leeks and fennel can be prepared 2 days in advance and kept in a suitable container in the fridge.
Ingredients
Serves: 2
- 2 leeks
- 2 fennel bulbs
- 250g baby new potatoes
- 200g cherry tomatoes (on the vine)
- 2 garlic cloves
- 2 fresh thyme sprigs (5g)
- 400g tin cannellini beans (240g drained)
- 1 tablespoon rapeseed oil (15g)
- 250ml vegetable stock (made from ½ reduced salt stock cube)
- 1 tablespoon balsamic vinegar (15g)
- salt (optional) and freshly ground black pepper
Method
- Preheat the oven to 200C / 400F / gas mark 6. Trim and slice the leeks. Trim the fennel bulbs and cut into slices, then finely chop the fennel fronds and reserve for garnish.
- Cut the baby potatoes in half. Snip the cherry tomato vines into sections – each one with 3-4 cherry tomatoes. Peel and finely grate the garlic. Strip the thyme sprigs off the stems.
- Drain the cannellini beans in a sieve in the sink and then rinse under cold running water – you'll need 240g.
- Put the beans in a small roasting tin and scatter the leeks, fennel and potatoes. Stir the balsamic vinegar and garlic into the stock and then pour into the tin. Scatter over the thyme sprigs.
- Drizzle the oil over the traybake and season lightly with a little salt (optional) and pepper to taste. Roast for 30 minutes, then arrange the cherry tomatoes and cook for another 10 minutes until piping hot and tender and the vegetables are nicely caramelized (all the stock should be evaporated).
- Divide the leek and bean traybake with cherry tomatoes between plates and scatter over the reserved fennel fronds to serve.
Prepare Ahead
The leeks and fennel can be prepared 2 days in advance and kept in a suitable container in the fridge. The stock mixture could also be made up and kept covered in the fridge so there is no prep involved when you are ready to cook.
It can also be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 3 days. Only reheat once in the microwave or in a preheated oven 180C / 350F / gas mark 4 covered with tin foil for about 20 minutes until piping hot.
