Method:

• Preheat the oven to 230°C fan.
• Put the fennel, fennel seeds, grapes, maple syrup, butter, 1½ teaspoons of salt and lots of pepper on to a parchment-lined 23cm x 32cm shallow baking tray, making sure the paper is slightly larger than the tray, and mix together.
• Bake for 40–45 minutes until starting to catch around the edges, turning the fennel over halfway through, then remove from the oven.
• Reduce the temperature to 200°C fan, stir in the olives and place the puff pastry on top, tucking the edges in as much as you can. Use a knife to make 4 or 5 small slits in the pastry (to let the steam escape) and bake for 25–30 minutes, until puffed and golden brown.
• Leave to rest for 2–3 minutes, then invert on to a serving platter or wooden board, cut into squares and serve.

Extracted from Simple Too (Ebury Press)