Charred Radicchio with Maple-Roasted Fennel & Potatoes
A warming winter recipe by Kelly Mason
This is one of those dishes that feels grounding without being heavy — bitter, sweet, crisp, and warming all at once. It works beautifully alongside winter meals, or as something simple but satisfying on its own.
INGREDIENTS
For the vegetables
1 medium red radicchio
1 medium fennel bulb
400g baby potatoes
1 tbsp olive oil
1 tsp coconut oil
1 tbsp maple syrup
1 sprig fresh rosemary, roughly chopped
Pinch of sea salt flakes
METHOD
For the rosemary & Dijon dressing
¼ cup olive oil
2 sprigs fresh rosemary, finely minced
2 tsp Dijon mustard
2 tsp maple syrup
1 garlic clove
Zest of ½ lemon
Juice of ½ lemon
Pinch of sea salt flakes
A little filtered water, to loosen
1) Roast the vegetables
Preheat the oven to 220°C. Chop the potatoes into bite-sized pieces and slice the fennel. Toss the fennel with the maple syrup and half the olive oil. Coat the potatoes with the remaining olive oil and a pinch of sea salt. Roast both for 30–40 minutes, until tender and lightly caramelised.
2) Char the radicchio
Just before the vegetables are ready, heat the coconut oil in a pan over high heat. Add the radicchio and cook for around 4 minutes, turning occasionally, until lightly charred and softened. Season with salt to taste.
3)Make the dressing
Add all the dressing ingredients to a blender and pulse until combined. Add a splash of filtered water until you reach a pourable consistency.
4) Bring it together
Combine the roasted potatoes, fennel, and charred radicchio. Toss gently with the chopped rosemary and finish with a generous drizzle of the dressing.
We hope this brings a little warmth to your winter.
ABOUT KELLY
Kelly Mason is a plant-based chef, yoga teacher, and artist whose work centres on nourishment, creativity, and care. She’s worked across international wellness projects, including Reclaim Yourself retreats in Finland and Mongolia.
Trained in raw and plant-based cuisine in Southern California, Kelly now works as a personal wellness chef in Notting Hill, alongside collaborating on award-winning retreats and developing recipes for plant-based brands.
Follow Kelly on Instagram: @_kelly_mason_