ASMR Eating Sounds: Jamie Oliver Fennel Roast (No Talking)

Today, I'm enjoying a super delicious fennel roast recipe that I discovered in a friend's Jamie Oliver cookbook (called "Happy Days with the Naked Chef"). I stumbled upon this recipe years ago when I was not vegan (and the recipe itself is not vegan, but that's easily fixed by using vegan butter) and have made it many times over the years. I'm pretty sure he also adds chicken to the dish, but I just omit that. To me, the veggies on their own combined with the beautiful verjuice reduction are just so amazing. It's seriously, seriously, seriously (yes, three seriouslys!) delicious. And why wouldn't it be? It's a Jamie Oliver recipe! Here's how to make it (I don't have the cookbook or a link to the recipe online so I'm just using my memory here, hehe): 2 x bulbs of fennel 2 x punnets of cherry tomatoes 1 small jar pitted kalamata olives Small handful of fresh thyme (leaves picked) 1 wine glass of white whine or verjuice (I used verjuice) 4 tablespoons vegan butter 4 cloves of garlic, finely sliced 4 tablespoons olive oil Salt and pepper to taste ~ Remove and finely slice the stalks from the fennel and put them in your roasting tray. Cut the fennel bulbs into small chunks/pieces and boil them on the stove for 10 minutes. ~ Once the fennel has finished boiling for 10 minutes, drain it and add it to your roasting tray along with all the other ingredients. ~ Mix well and cook in the oven at 220ºC for 30 minutes. Also, I often eat this dish alongside a big plate of creamy mashed potato — the combination is incredible! As always, thank you for watching! ❤️