Nigel Slater's recipe for roast fennel, blood orange and almonds

Using a very sharp knife, slice the peel from 2 blood oranges, then cut the orange into thin slices and set aside, reserving any juice you can.

Preheat the oven to 200C/gas mark 6. Snap the feathery green fronds from 3 heads of fennel and set aside for later.

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