1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the fennel in a roasting tray and drizzle with oil. Season. Roast in the oven for 30-35 minutes, or until soft. Remove from the oven, transfer to a bowl and leave to cool. Set tray aside.

2

Blitz the bread to rough textured breadcrumbs in a mini food processor (or roughly chop with a knife). Place in the roasting tray you have used for the fennel and place in the oven. Cook for 6-8 minutes, or until crisp and golden. Remove from the oven, season and set aside.

3

Meanwhile, cook the broad beans in a pan of boiling water for around 4-5 minutes. Drain and refresh in a bowl of water to preserve their colour. Remove from their skins.

4

Mix the ricotta with the half the lemon zest and half the juice.

5

Toss the broad beans with the fennel and squeeze over the remaining lemon juice.

6

Divide the fennel salad between serving plates, sprinkle over the toasted breadcrumbs and serve with the lemon ricotta, garnished with the remaining lemon zest.