Four Cheese Arancini and Tomato Sugo with Orange and Fennel Salad

Preheat oven to 180°C for Step 2. Slice shallot. Heat a drizzle of oil in a pot, add the shallot, and fry for 3–4 minutes until softened. Add the passata and Italian herbs. Simmer for 12-15 minutes until the sauce has reduced slightly and thickened.

Trim the ends of the broccolini. Line a baking tray with baking paper. Place the arancini and broccolini on the tray. Drizzle the broccolini with oil and season with salt and pepper. Bake in the oven for 10–12 minutes.

Peel and slice the orange, and thinly slice the fennel. In a bowl toss together the orange, fennel, rocket and parmesan. Drizzle with olive oil, and season with salt and pepper.

Spoon the tomato sugo between the plates. Top with the arancini and place the broccolini alongside. Serve with the orange, fennel, rocket and parmesan salad. Enjoy!

Preheat oven to 180°C for Step 2. Slice shallot. Heat a drizzle of oil in a pot, add the shallot, and fry for 3–4 minutes until softened. Add the passata and Italian herbs. Simmer for 12-15 minutes until the sauce has reduced slightly and thickened.

Trim the ends of the broccolini. Line a baking tray with baking paper. Place the arancini and broccolini on the tray. Drizzle the broccolini with oil and season with salt and pepper. Bake in the oven for 10–12 minutes.

Peel and slice the orange, and thinly slice the fennel. In a bowl toss together the orange, fennel, rocket and parmesan. Drizzle with olive oil, and season with salt and pepper.

Spoon the tomato sugo between the plates. Top with the arancini and place the broccolini alongside. Serve with the orange, fennel, rocket and parmesan salad. Enjoy!

Preheat oven to 180°C for Step 2. Slice shallot. Heat a drizzle of oil in a pot, add the shallot, and fry for 3–4 minutes until softened. Add the passata and Italian herbs. Simmer for 12-15 minutes until the sauce has reduced slightly and thickened.

Trim the ends of the broccolini. Line a baking tray with baking paper. Place the arancini and broccolini on the tray. Drizzle the broccolini with oil and season with salt and pepper. Bake in the oven for 10–12 minutes.

Peel and slice the orange, and thinly slice the fennel. In a bowl toss together the orange, fennel, rocket and parmesan. Drizzle with olive oil, and season with salt and pepper.

Spoon the tomato sugo between the plates. Top with the arancini and place the broccolini alongside. Serve with the orange, fennel, rocket and parmesan salad. Enjoy!

Preheat oven to 180°C for Step 2. Slice shallot. Heat a drizzle of oil in a pot, add the shallot, and fry for 3–4 minutes until softened. Add the passata and Italian herbs. Simmer for 12-15 minutes until the sauce has reduced slightly and thickened.

Trim the ends of the broccolini. Line a baking tray with baking paper. Place the arancini and broccolini on the tray. Drizzle the broccolini with oil and season with salt and pepper. Bake in the oven for 10–12 minutes.

Peel and slice the orange, and thinly slice the fennel. In a bowl toss together the orange, fennel, rocket and parmesan. Drizzle with olive oil, and season with salt and pepper.

Spoon the tomato sugo between the plates. Top with the arancini and place the broccolini alongside. Serve with the orange, fennel, rocket and parmesan salad. Enjoy!

Preheat oven to 180°C for Step 2. Slice shallot. Heat a drizzle of oil in a pot, add the shallot, and fry for 3–4 minutes until softened. Add the passata and Italian herbs. Simmer for 12-15 minutes until the sauce has reduced slightly and thickened.

Trim the ends of the broccolini. Line a baking tray with baking paper. Place the arancini and broccolini on the tray. Drizzle the broccolini with oil and season with salt and pepper. Bake in the oven for 10–12 minutes.

Peel and slice the orange, and thinly slice the fennel. In a bowl toss together the orange, fennel, rocket and parmesan. Drizzle with olive oil, and season with salt and pepper.

Spoon the tomato sugo between the plates. Top with the arancini and place the broccolini alongside. Serve with the orange, fennel, rocket and parmesan salad. Enjoy!

Preheat oven to 180°C for Step 2. Slice shallot. Heat a drizzle of oil in a pot, add the shallot, and fry for 3–4 minutes until softened. Add the passata and Italian herbs. Simmer for 12-15 minutes until the sauce has reduced slightly and thickened.

Trim the ends of the broccolini. Line a baking tray with baking paper. Place the arancini and broccolini on the tray. Drizzle the broccolini with oil and season with salt and pepper. Bake in the oven for 10–12 minutes.

Peel and slice the orange, and thinly slice the fennel. In a bowl toss together the orange, fennel, rocket and parmesan. Drizzle with olive oil, and season with salt and pepper.

Spoon the tomato sugo between the plates. Top with the arancini and place the broccolini alongside. Serve with the orange, fennel, rocket and parmesan salad. Enjoy!