Fennel & Tomato Gratin

A vegetarian main dish to accompany a salad and crusty bread

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Vegatables used

Fennel, Tomatoe, Garlic and Lemon

Method

Cut 4 heads of fennel , trimmed ( keep some of the fronds) into thin wedges. Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add 2 cloves of chopped garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add a 400gm can of chopped tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/fan 180C/gas 4

Topping:
85g white bread
50g grated parmesan cheese or sub vegan cheese
Zest of 1 lemon
handful black olive, pitted


While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

Cook Tip's

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