- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 bulb fennel, finely sliced (reserve the fronds)
- squeeze of lemon juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 large garlic clove, crushed
- 200ml double cream
- 80ml vermouth or fino sherry
- 50ml semi-skimmed milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 600g floury potatoes (such as King Edward or Maris Piper), finely sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.
Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture – press it down with a spatula if you need to – and top with the fennel fronds.
Roast in the oven for 35-40 mins, or until the potatoes are tender.