Ingredients

2 Large Peppers – wash & chopped into large pieces

2 Small Fennel Bulbs

1 Small Onion

500ml of Stock – non-sugar

1 tsp. Fennel Seeds

Salt & Pepper

4 tbsp. of Rapeseed Oil – for pepper

1 tbsp. of Coconut Oil

1 tbsp of Linseed Oil – to finish

50ml Sour Cream

Coriander – to finish

Method

• Take a large roasting tray and place chopped peppers into it, pour over rapeseed oil – place in the oven at 180c for 30 minutes
• Chop the onion and fennel
• After 30 minutes take peppers out of the oven, place into a glass bowl and cover in cling film – you are going to leave until they go soft, then peel the skins
• Start to fry the onion in a deep pan, in the coconut oil, then add the fennel, leave to fry for approx. 10 mins, add the stock
• Leave it bubbling away for approx. 20 minutes or until the fennel is soft, once soft add fennel seeds
• The peppers should be ready to peel, after peeling them add them chopped into the pan
• Carefully pour or spoon into the blender, wiz up
• Pour back into pan, add sour cream and coriander
• Serve in a bowl with linseed oil