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Ottolenghi Fennel Cherry Tomato and Crumble Gratin
Ingredients
  • 1 to 3 fennel bulbs
  • 3 tbsp olive oil
  • 1 tbsp thyme leaves, plus a few whole sprigs
  • 3 garlic cloves, crushed
  • 1 tbsp coarse sea salt & 1 tsp black pepper to season
  • 200ml whipping cream
  • 300g cherry tomatoes on the vine
  • 1 tsp chopped flat-leaf parsley
  • subheading: for the Crumble:
  • 100g Parmesan cheese, freshly grated
  • 100g plain flour
  • 30g caster sugar
  • 70g cold unsalted butter cut into small cubes
Steps
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