Fennel Gratin

Make Ahead – Assemble dish to end of step 5 up to 2 days ahead, press food wrap onto surface to submerge fennel and refrigerate. Bake, allowing an extra 15 minutes, until piping hot.

Store – Refrigerate leftovers, covered, for up to 1 day. Reheat in microwave or transfer to ovenproof dish, cover with foil and heat in a 180°C/160°C Fan oven until piping hot.

Freeze – Freeze leftovers in airtight container for up to 3 months. Defrost overnight in fridge. Reheat as above.