Ingredients

Method

• 1 T butter
• 400 g Woolworths baby fennel, sliced in half lengthways
• ¾ cup salted caramel
• 1 sheet Woolworths all-butter puff pastry
• Woolworths Hawaiian black salt, for scattering

Method

Ingredients

Preheat the oven to 200°C.

Heat the butter in an ovenproof pan over a medium heat, then add the fennel and soften for 5 minutes. Pour over the caramel.

Cover with a sheet of puff pastry, transfer to the oven and bake for 20–25 minutes, or until the pastry is puffed up and golden. Remove from the oven.

Cover with a serving dish, then turn over. Scatter with Hawaiian black salt and serve immediately.