Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel
- 225g medium-sized potato, very thinly sliced
- 1 small fennel bulb, sliced, fronds reserved
- 1 garlic clove, finely chopped
- 75ml whole milk
- 100ml double cream
- butter, for ramekins
- 2 tbsp finely grated Parmesan (or vegetarian alternative)
MethodPut potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
- 2 fennel bulbs
- 1 small red onion
- juice 1 lemon
- 2 preserved lemons
- good handful mint leaves
- 4 tbsp olive oil
- Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
- Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
- 2 fennel bulbs, trimmed
- 3 tbsp olive oil
- 1kg floury potato, thinly sliced (see tip, below)
- 300ml vegetable stock
- 250g cherry tomato, preferably on the vine
- 25g Parmesan (or vegetarian alternative), finely grated
- Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.
- Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.
- Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.
- 2 tsp fennel seed
- 1 tsp black peppercorns
- 2 garlic cloves, chopped
- 1 orange, with zest from ½ grated
- 1 tbsp finely chopped rosemary
- 1 tbsp olive oil
- 1½ kg pork roasting joint, such as boned shoulder or loin
- 1 onion, thickly sliced
- 400ml white wine
- 1 tbsp redcurrant or other fruit jelly
- Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
- Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
- Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.