Vegetable
Serves 4
450g / 1lb or 3 bulbs of fennel
30ml / 2tbs Olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, crushed
400g / 14oz tin of tomatoes
salt and freshly ground black pepper
50g / 2oz fresh brown breadcrumbs
50g / 2oz grated cheddar cheese
Preheat the oven to 200C / 400F / Gas Mark 6.
First prepare the fennel by discarding any coarse outer leaves and the root base and slice the bulbs very thinly.
Keep some of the feathery tops for a garnish.
Heat the oil in a large pan and gently fry the chopped onion and garlic.
Add the slices of fennel and cook these for a few more minutes, turning them over in the pan.
Put the tin of tomatoes into a small bowl and break them down slightly with a spoon. (This makes them easier to stir into the fennel.)
Add the tomatoes to the fennel and onion mixture and season well.
Cover the pan and simmer for about 10 minutes, then transfer the vegetables to a lightly greased 1.75l / 3pint ovenproof dish.
Mix the cheese and breadcrumbs together and sprinkle over the top, then bake the casserole for 15 - 20 minutes until the top is nice and crisp.
Serve immediately.