Baked fennel

serves 4
ingredients
2 fennel bulbs
2 celery sticks, cut into
7.5cm/3in lengths
6 sun-dried tomatoes, halved
200g/7oz passata
2 teaspoons dried oregano
50g/2oz Parmesan cheese,
freshly grated
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Using a sharp knife, trim the
fennel, discarding any tough outer
leaves, and cut the bulb into
quarters.
• Bring a large saucepan of water to
the boil, add the fennel and celery,
and simmer for 8–10 minutes until
just tender. Remove with a slotted
spoon, and leave to drain.
• Put the fennel, celery and sun-dried
tomatoes in a large ovenproof
dish. Mix the passata and oregano
together, and pour the mixture over
the fennel in the dish.
• Sprinkle the Parmesan over the
top, and bake in the oven for
20 minutes. Serve hot.