Meg's Fennel Parmigiana

Maybe not the first thing you would think of for Christmas, but the winter months are when fennel bulbs are at their absolute best, fresh and flavoursome. Baked in this way they make a meal on their own or an accompaniment to a feast.

4-6 fennel bulbs

2 lemons – zest and juice

Olive oil

Knob of butter

2 garlic cloves

A bunch of thyme or a sprig of rosemary (or both)

1 onion

A small tin of anchovy fillets

Two 400g tins of cherry tomatoes

Approx 150g of tasty cheddar

A little finely grated parmesan

2-3 handfuls of fresh wholemeal breadcrumbs

In a large flat pan (a shallow le Creuset dish works well) warm olive oil and a knob of butter. Toss the sliced fennel in the oil as it warms and then allow to sauté slowly. After about ten minutes add the lemon juice and continue cooking until the fennel is soft and tender. In a separate pan warm a little olive oil and sauté the garlic, chopped onion, anchovies, thyme leaves and chopped rosemary. Add the tomatoes and bring to simmer. When the fennel is soft pour this sauce over the fennel into the flat casserole dish. Mix the breadcrumbs with the cheese and sprinkle over the top. Put the whole dish into an oven at 170°C for 45 minutes until the top is nicely brown and the sauce is bubbling hot. This is ready to serve. If you want to make ahead then prepare the dish as far as putting it in the oven. Keep it cool and ready to bake – you could also freeze at this stage.