Fennel gratin

• large fennel bulbs↗4
• grated nutmeg↗pinch
• garlic clove↗1

  crushed

• double cream↗200ml ml
• parmesan↗50g g

  (or vegetarian alternative)

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.