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Fennel gratin
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Ingredients:
  • 2 large bulbs of fennel
  • 1 bulb of garlic
  • olive oil
  • 50 g cheese (I like a mixture of Cheddar, Lancashire and blue)
  • 250 ml single cream
Instructions:
  • Preheat the oven to 180°C/350°F. Trim the fennel bulbs, cut into eighths, and place in a baking dish with garlic cloves. Drizzle with 1 tablespoon olive oil, season with salt and pepper, toss with water, cover with foil, and roast for 1 hour. Combine grated cheese with cream. Squeeze roasted garlic into cream mixture, mix well. Cool fennel, spoon creamy mixture over, cover, and refrigerate overnight. To serve, preheat oven to 190°C/375°F, uncover fennel, bake for 40 minutes until golden and bubbling. Sprinkle with reserved fennel tops before serving.

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