A simple vegetable and cheese gratin.
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
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.
– Make ahead and bake at the last minute before serving.
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Photograph copyright foodpixies.com