Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes
Preheat the oven to 180/350/gas 4.
Put the carrot and fennel slices in an oven proof dish. Drizzle over the rapeseed oil and sprinkle over the sumac and salt and pepper.
Mix the vegetable bouillon in with hot water and pour in to the vegetables, along with the wine. Place in the oven a bake for 45 minutes, stirring once.
Chop the fennel sprigs. Take the carrots and fennel out of the oven. Crumble over the feta and scatter over the fennel sprigs. Bake for another 5 minutes.
Serve hot as a main with lentils and courgette tzatziki or a side with roast chicken.
Try sprinkling over some dried chilli or sprigs or thyme before roasting for added depth.”