I adore this recipe, which I serve with meat or fish, but could just as well eat as it is. It is essential to pre-cook the potatoes and fennel, otherwise they absorb too much butter and you would have to use more, giving an over-rich result.
SERVES 4 – 6
50g (2 oz) butter, plus more for the dish
3 large fennel bulbs
600g (1 lb 6oz) large potatoes, peeled
2 garlic cloves, crushed
50g (2 oz) Parmesan cheese, grated
Butter a shallow 2.4 litre (4 pint) ovenproof dish about 23 x 30 cm (9 x 12 inches).
Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into 3 wedges.
Cut the potatoes into wedges the same size as the fennel wedges.
Boil the fennel in a large pan of salted water for about 5 minutes, then add the potatoes and boil for a further 5 minutes, until both vegetables are just tender. Drain and dry well, then arrange in the buttered dish. Season well with salt and pepper.
Put the 50g butter and the garlic in a small pan and set over a low heat until just melted. Pour over the fennel and potato in the dish. Sprinkle with the Parmesan.
This can be prepared and assembled in the dish up to 12 hours ahead. It is not suitable for freezing.
Slide into an oven preheated to 200°C/180°fan/gas 6 for about 30 – 40 minutes, until piping hot and golden brown.
AGA COOKING Slide on to the top set of runners in the roasting oven for about 30 – 40 minutes, until piping hot, golden brown and tender.
