Fennel & seafood linguine
Impress dinner guests with this deceptively quick and easy fennel and crab linguine. It's a lovely summertime dish served with a glass of chilled wine
Roast fennel & bread gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2-4 as a side
Skip to ingredients
- 2 small fennel bulbsbases trimmed, bulbs cut lengthways into 1cm-thick wedges
- 2 tbsp olive oil
- 2 large thymesprigs, leaves picked
- 2 thick slices sourdough
- 100ml milk
- 50ml white wine
- 20g parmesanor vegetarian alternative, grated, plus extra to serve
- 150g crème fraîcheor double cream
- grating of nutmeg
- handful of mixed soft herbsroughly chopped (parsley and tarragon work well)
Nutrition: Per serving (4)
- kcal348
- fat24g
- saturates13g
- carbs22g
- sugars3g
- fibre3g
- protein8g
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the fennel with the olive oil to coat it on a baking tray or in a gratin dish, adding a pinch of sea salt and the thyme leaves. Roast for 20 mins, tossing halfway through, until softened and caramelised.
step 2
Meanwhile, tear the sourdough into chunks, tip into a bowl and pour over the milk and wine. Set aside. Combine the parmesan with the crème fraîche and season with salt, pepper and a little grated nutmeg.
step 3
Once the fennel is roasted, remove from the oven and leave to cool slightly. Add the soaked bread to the fennel, and mix together. Pour over the crème fraîche mixture and half the herbs, and stir to coat the bread and fennel. Grate over a little extra cheese, then bake for another 25-30 mins, or until golden, bubbling and crisp at the edges. Top with the remaining herbs.
