Fennel gratin

This dish is a great example of "aromatic transformation": we take the crisp, anise-forward bite of raw fennel and mellow it into a silky, golden comfort dish using slow heat and savory fats.

What you'll need:

• The veg: 4 large fennel bulbs (trimmed, fronds reserved, and cut into wedges).
• The infusion: 200ml double cream, 1 garlic clove (crushed), and a pinch of grated nutmeg.
• The finish: 50g Parmesan or other hard cheese (grated) and a pinch of sea salt.

How to prepare it:

1. Boil Bring a pan of salted water to the boil. Trim the fennel tops (saving those feathery green fronds!) and cut the bulbs into thick wedges. Boil the fennel for 5–6 minutes until just tender, then drain thoroughly.
2. Whisk Preheat your oven to 200°C (180°C fan). In a small bowl or jug, stir the crushed garlic into the double cream. Arrange the drained fennel wedges in an ovenproof dish, season with a pinch of salt, and sprinkle generously with the grated nutmeg.
3. Bake Pour the garlic-infused cream over the fennel wedges. Scatter the grated Parmesan evenly over the top to create a savory seal. Bake for 20 minutes until the cream is bubbling and the cheese has formed a golden, caramelized crust.

Serve:

Top with the reserved raw fennel fronds for a final burst of fresh aroma. This is a rich, textured side dish that pairs beautifully with roast chicken or a crisp green salad.