Caramelised Fennel and Potatoes with Tahini Cream and Gremolata

Caramelised fennel and golden, crispy potatoes rest atop a silky tahini cream, tossed through a vibrant, caper-studded gremolata in this effortlessly elegant side dish. A celebration of simple ingredients, but elevated — it’s the perfect complement to any main and proof that with the right pairings, even the humblest vegetables can take centre stage.

When roasting fennel, it’s important to season generously with salt to bring out its natural sweetness and depth of flavour. Fennel can be quite subtle on its own, and a good amount of salt helps to enhance its caramelisation, allowing those sweet, savoury notes to shine through as it roasts. Salt also draws out moisture from the fennel, helping to create a beautifully tender yet slightly crisp texture – don’t be shy and season liberally!

The tahini ‘cream’ should have a silky and pourable consistency, so if the mixture feels too thick, just add a little more water, a tablespoon at a time, until you reach your desired texture. The key is to go slowly and adjust as needed.

I love serving this dish alongside a juicy chicken or slow cooked lamb, as the fennel and potatoes add a lovely contrast to the richness of the protein. It also pairs beautifully with a fresh, vibrant salad to balance the roasted flavours, or even a simple grain like quinoa or couscous to round out the meal. It’s versatile enough to complement almost any main, making it a go-to for both casual dinners or one of your more elaborate spreads.