Fennel & tomato gratin

Contains pork – recipe is for non-Muslims only
This is a great meat-free main dish with a
salad, or serve it with roast pork or lamb

  • Prep:10 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 220
  • fat 14g
  • saturates 4g
  • carbs 16g
  • sugars 5g
  • fibre 5g
  • protein 9g
  • salt 0.86g


  • 3 tbsp olive oil
  • 4 heads of fennel, trimmed (fronds kept) and cut into thin wedges
  • 2 garlic clove, chopped
  • 400g can chopped tomato
  • 85g white bread
  • 50g Parmesan, grated
  • handful fennel fronds
  • zest 1 lemon
  • handful black olive, pitted


Eat it raw
Fennel is delicious raw. Remove the tough outer skin, finely slice the bulb and cut away any core. Toss in a zesty dressing of olive oil and lemon juice and serve with shaved parmesan.


  1. Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/fan 180C/gas 4.

  2. While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

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