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Member recipe

fennel, cherry tomato crumble

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Servings

Serves 4

fennel, cherry tomato and crumble gratin with thyme from Ottolenghi

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Ingredients

  • 1-3 fennel bulbs thinly sliced
  • Olive oil
  • 1 tbsp thyme leaves and a few whole sprigs
  • 3 garlic cloves crushed
  • 200ml cream
  • 100g Parmesan cheese grated
  • 300g cherry tomatoes on the vine
  • Salt and pepper to season
  • Crumble
  • 300g plain flour
  • 100g caster sugar
  • 200g cold unsalted butter cubed

Method

    1. mix fennel with thyme, oil, garlic, seasoning in over dish and pour over cream
    2. combine crumble ingredients until no lumps of butter than add parmesan
    3. cover with foil and bake at 200c for 45 mins
    4. uncover, add tomatoes and sprigs of thyme and bake 15 mins

Comments, questions and tips

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Norfolkbikerchick
15th Feb, 2014
I've cooked this several times and it is delicious. My son in law who had never tasted fennel and is not the most adventurous eater loved it. The recipe from the Ottolenghi book actually uses only a third of the crumble recipe. I made the full amount of crumble and stored the leftovers in the fridge successfully.
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