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Fennel gratin


This warm, satisfying dish is undeniably one of the greatest ways to eat fennel. It’s delicious as a side, part of a harvest table or as a brunch or simple supper, served with a poached egg or two. We’ve been cooking at home it for close on 15 years and it never gets old. A total classic.


Serves 4


  • 1 large onion, sliced fine
  • 2 large fennel bulbs, sliced fine
  • 2 large garlic cloves, sliced fine
  • Zest of ½ a lemon
  • 2 tbsp olive oil
  • 1 tin tomatoes 400g
  • 150ml water or white wine
  • 1 tsp salt
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan or mature Asiago


  1. Turn oven on to 180*C.
  2. Fry onion on a medium heat until softened and starting to colour – about 8 minutes. Add the sliced fennel and continue to fry a further 10 minutes or so until softening. Add the garlic and fry 2 more minutes.
  3. Pour in the tinned tomato plus the water or wine. Combine well with fennel and onion mixture.
  4. Top with breadcrumbs, lemon zest and cheese and pop in the oven. Bake for 30 minutes until golden and crispy on top, and soft and jammy inside.

Happy days!



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