Name: Fennel gratin
Yield: Serves 2 as a light lunch
Ingredients: 2 teaspoons fennel seeds, gently toasted in a dry pan; a handful of chopped fresh parsley, tarragon or basil; 40 g Parmesan cheese, finely grated; a pinch of dried chilli flakes; finely grated zest and juice of 1 unwaxed lemon; 2 large bulbs of fennel, split in half lengthways through the thinner side; 5 cloves of garlic, cut into thin slivers; 75 g unsalted butter; 40 g fresh white breadcrumbs; flaked sea salt

Preparation info

Serves
2
as a light lunch

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Fennel is a particular favourite of mine. I love it raw in salads, or shaved into hot water with a few of its seeds as a tea. Roasted, it’s a brilliant accompaniment for pork - in fact, for any meat - and is delicious puréed with fish. All in all I eat a lot of it, and here’s a great treatment for it that I like to eat without any meat or fish.