Fennel & tomato gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the fennel
- 3 tbsp olive oil
- 4 heads of fenneltrimmed (fronds kept) and cut into thin wedges
- 2 garlic cloveschopped
- 400g can chopped tomato
For the topping
- 85g white bread
- 50g parmesangrated
- handful fennelfronds
- zest 1 lemon
- handful black olivepitted
Nutrition: per serving
- kcal220
- fat14g
- saturates4g
- carbs16g
- sugars5g
- fibre5g
- protein9g
- salt0.86glow
Method
step 1
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 the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the 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/180C fan/gas 6.
step 2
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.
