Fennel & White Bean Gratin

Active time: 20m

Total time: 40m

Process

1. Preheat oven to 190C
2. Fennel
   1. Trim the fennel, chop and set the fronds aside
   2. Cut the fennel bulb into wedges (8-12)
   3. Saute the bulbs in a cast iron pan with a little oil until coloured well on all sides
   4. Add the thyme, salt and pepper, cook on medium until they’ve gently caramelised, then set aside.
3. Add the shallots, garlic, fennel seeds, chilli flakes to the pan. Saute just until softened, then remove from heat and stir in the beans and lemon juice.
4. Stir in most of the parmesan, check for seasoning.
5. Add the fennel on top of the bean mixture (cut side up), it should be slightly submerged.
6. Cover with some more parmesan, then bake for 20 minutes until golden.
7. Scatter over the reserved fennel fronds.