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Baked Fennel and Red Pepper with Pecorino

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A simple vegetable and cheese gratin.

Ingredients

10g butter to grease the baking dish
2 bulbs of fennel, sliced finely
1/2 red pepper, sliced
Salt and freshly ground black pepper
150ml single cream (optional)
50g Pecorino or Parmesan or Grana Padano cheese, grated

Instructions

1. Simmer the fennel and pepper in water over medium heat until the vegetables can be easily pierced with a knife. Drain, pat dray and place in the buttered baking dish. Season with salt and black pepper.

2. Pour over the cream if you are using it and sprinkle over the grated cheese. Bake at 200C/400F/Gas 6 for 20-30 minutes until golden.

Recipe Note
– Make ahead and bake at the last minute before serving.

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Photograph copyright foodpixies.com

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