Recipes · Side dishes

Fennel & Cherry Tomato Bake

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Fennel & Cherry Tomato Bake

This recipe is adapted from the Ottolenghi cookbook. I had thumbed this cook book countless times, but always passed over the recipe. I have a strong dislike for aniseed flavours, so fresh fennel is low on my list of favoured vegetables. I am not sure what made me decide to try it, maybe it was the abundance of fennel in the super markets or my ongoing love affair with all things creamy, whatever it was I was astonished by the end result. This recipe is delicious. I have made it several times since and loved it just as much every time.

Equipment required

1 large non stick or glass baking tray with sides
Hand blender, chopper attachment
Aluminium foil

Shopping list for 6 people

3/4 medium fennel bulbs, approx 1.2kg
Sprinkle of thyme, fresh or dried
3 garlic cloves crushed
250ml of low fat cream
300g of cherry tomatoes on the vine
Splash of olive oil
Seasoning

Crumble

2 tbsp of flour
1 teaspoon of brown sugar
1 knob of butter
1 tbsp of grated parmesan

Method to the madness

Pre heat the oven to 200 degrees

Prepare the fennel bulbs by removing the tops, all ferns and the core. Slice the fennel in half and then into slices about 1.5cm thick

Place the prepared fennel in the tray and drizzle over olive oil, seasoning, thyme and garlic. Toss well so the fennel is well coated. Pour over the cream

Put the crumble ingredients, minus the parmesan, into the hand blender and blend until a fine crumb forms. Stir in the grated parmesan and spread over the fennel evenly

Cover the tray with alfoil and bake for 45 minutes. Remove the tray from the oven and discard the alfoil, spread the cherry tomatoes over the top of the bake, place back in the oven for a further 15 minutes or until the bake is golden and the tomatoes are blistering

Let the bake rest for a few minutes before serving, ENJOY!

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