Fennel & Cannellini Bean Gratin

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the base and any dry ends from the fennel (saving any wispy green fronds for later). Halve the fennel and thinly slice it. Peel and grate the garlic cloves. Finely slice the parsley stalks. Roughly chop the parsley leaves. Zest the lemon.

2. Place an ovenproof casserole dish on a medium heat. Add 1 tbsp olive oil and the sliced fennel. Add the parsley stalks, half the lemon zest and squeeze in the juice from half the lemon. Season with pinch and salt. Fry for 8-10 mins, stirring occasionally, till the fennel starts to soften and caramelise. Add the garlic and a pinch of cayenne pepper (it’s spicy so use as much or as little as you prefer). Fry for 2 mins.

3. Drain and rinse the cannellini beans. Stir them into the casserole dish. Scatter in half the parsley leaves. Stir in the double cream. Gently simmer for 5 mins, stirring occasionally, then remove from the heat. Taste the sauce and add more salt, pepper or lemon juice if you think it needs it.

4. Meanwhile, make the crunchy herb topping. Add the grissini breadsticks to a blender with the remaining parsley leaves and lemon zest. Add 2 tbsp olive oil and a large pinch of salt. Blitz for 30-45 secs to form a herby crumb. No blender? Roughly chop the thyme and breadsticks then mix everything together to make a chunkier topping.

5. Scatter the herby crumbs on top of the fennel and bean mixture. Place the dish in the oven. Bake for 15-20 mins till golden and crispy on top and bubbling around the edges.

6. Remove from the oven and allow to sit for 5 mins before serving, garnished with the fennel fronds, if you have any.