This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch.
It is so tasty I could eat it as a supper on its own!
You will need a shallow 2.4 litre oven proof dish, about 23x30cm.
Ingredients
50g butter, plus extra for greasing
3 large bulbs fennel
3 onions
600g large potatoes, peeled
2 garlic cloves, crushed
50g parmesan cheese, grated (or vegetarian equivalent)
Preparation method
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Butter the serving dish.
Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.
Cut the onions into six wedges too in a similar way.
Cut the potatoes into wedges the same size as the fennel wedges.
Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender.
Drain well.
Put the 50g butter and the garlic in the same large pan set over a low heat until just melted.
Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish.
Sprinkle with the parmesan.
Bake for 30-40 minutes, or until piping hot.
Mary-Rosa Alleyne Berry, CBE (born 24 March 1935) is an English food writer and television presenter.
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