A super simple side dish, this delicious recipe from The Guardian is a must-try.
Combining parmesan with the gorgeous aniseed flavour in fresh fennel, this recipe is an effortless way to create a cheesy dish that everyone will love.
Try serving it with fish or alongside a traditional roast dinner.
Servings: 4 - 6 people
Prep time: 25 minutes
Boil a large pan of salted water while you preheat the oven to 180℃ and grease a gratin dish with butter.
Put your fennel halves in the boiling water and cook for 7 to 10 minutes, until tender.
Drain the fennel then put it cut-side down in your prepared dish.
Sprinkle the breadcrumbs on top, then add the parmesan.
Cut a few small knobs of butter and put them on top of the parmesan.
Put the dish in the oven and bake for 10 to 15 minutes, until the breadcrumbs are golden and the cheese is bubbling.
To store: Once this dish has fully cooled, put in an airtight container and keep it in the fridge for up to 3 days.
Vegan: To make this dish vegan, we recommend using dairy-free parmesan and butter.