Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish.

Fennel gratin

Ingredients

4 large fennel bulbs
pinch grated nutmeg
red pepper flakes
1 garlic clove , crushed
200ml double cream
50g Parmesan

Method

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 and red pepper flakes. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.