Fennel and Tomato Gratin

Serves 4

Ingredients:

For the Fennel:

3 tbs olive oil

4 heads of fennel, trimmed (keep the fronds), and cut into wedges

2 garlic cloves, crushed

400g can chopped tomatoes

For the Topping:

85g/30z white bread

50g/20z parmesan, grated

Handful fennel fronds

Zest 1 lemon

Handful black olives, pitted

AND THIS IS WHAT YOU DO……..

1.  Heat the oven to 200C/fan 180C/Gas 4
 
 

2.  Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 minutes.
 
 

3.  Add the garlic and continue to cook for 10-20 minutes until the fennel is soft.
 
 

4.  Add the tomatoes and simmer, uncovered, for 10 minutes until the fennel is coated in a thick tomato sauce.
 
 

5.  Tip everything into a shallow gratin dish. While the fennel cooking, tip all the topping ingredients, except the olives, into a food processor and blitz to crumbs.
 
 

6.  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 minutes until golden.