Ottolenghi's fennel, cherry tomato & crumble gratin

Ingredients

• 2 Fennel bulbs
• 2 tbsp olive oil
• 2 tsp fresh thyme leaves or 1 tsp dried thyme leaves
• 2 garlic cloves
• coarse sea salt
• black pepper
• enough crumble to cover
• 50 g Parmesan cheese
• 150 g cherry tomatoes on the vine if possible
• 1 tsp chopped parsley to garnish

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Preparation

• Preheat oven to 200degC/Gas mark 6. Trim off the fennel stalks and cut each bulb lengthways in half. Cut each half into slices. Place in a large bowl with the olive oil, thyme leaves, garlic, salt & pepper and toss together.
• Transfer to an ovenproof dish and pour the cream over the fennel.
• Mix the crumble with the grated parmesan and scatter evenly on top.
• Cover the dish with foil and bake for 45 minutes. Remove the foil and arrange the tomatoes on top. Scatter a few fresh thyme springs on top and return to the oven and bake for another 15 minutes.
• Fennel should feel soft when poked with a knife & gratin should have a golden colour.
• Remove from the oven and allow to rest for a few minutes then sprinkle with chopped parsley prior to serving.