BRAISED LEEK AND FENNEL GRATIN

Braising fennel and leek makes the veg become sweet, soft and tender, and then when you add them into the gratin mixture, the dish elevates to a wonderfully rich and creamy caramel combination.

serves 6

2 large fennel bulbs

2 leeks

2 tablespoons extra virgin olive oil

2 tablespoons Sally’s verjuice

1 teaspoon sea salt

black pepper

300ml thickened cream

80g Main Ridge Dairy Caprinella, finely grated

50g Main Ridge Dairy marinated chevre

Pre-heat the oven to o190°C (170°C fan-forced).

Trim the fennel, reserving the leafy fronds for garnishing later. Cut each bulb from top to base into eight wedges. Trim each leek discarding the green tops. Rinse the white section under running water, then cut in half lengthways and slice across-ways into four.

Place the fennel and leek into a 2.5 litre shallow oven proof dish (5cm deep 25cm x 18cm) and drizzle over the oil and verjuice then gently toss to coat. Spread out in an even layer. Sprinkle over the salt and grinding of pepper. Cover the dish with foil and seal edges. Bake for 30 minutes (the fennel should be tender when inserted with a knife). Remove from oven.

Meanwhile, combine the cream and grated cheese. Remove the foil from dish. Pour over the cream mixture, pressing down any fennel pieces poking up into the cream to coat. Dot small pieces of chevre over the surface. Return to the oven (without foil) and bake a further 25 minutes, or until the top is golden and bubbling. Serve warm with chopped fennel fronds scattered over the top.

Recipe by Fiona Hammond, August 2024