Fennel, cherry tomato and crumble gratin from Ottolenghi - The Cookbook (page 53) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on December 24, 2025

    How have I never reviewed this recipe? I've made it frequently, and it seems every Christmas since the book came out. I had my doubts about the crumble initially, but the combination of sweet crumble and salty parmesan really balances the anise flavor of the fennel and the tartness of the tomatoes perfectly.

  • leahorowitz on September 15, 2025

    I left out the crumble part because I was going to serve the gratin (or rather oven roasted veggies in cream?) with pasta. Still very good!

  • chawkins on July 25, 2023

    This is great, made half of a recipe with garden fennel and grape tomatoes. Was kind of worry about the sugar in the crumble clashing with the rest of the dish, but it worked real well, kind of took the edge off the anise flavor of the fennel.

  • Lsblackburn1 on September 13, 2020

    Why have I not made this before?! What a perfect combination of flavors! Served as a side for lamb chops. The only thing I did differently was to run it under the broiler at the end.

  • StephEpices on December 16, 2019

    I made 2 substitutions to fit what I had on hand: ricotta instead of cream and buckwheat flour instead of plain. It was absolutely fabulous. I will be making this again.

  • FJT on December 25, 2015

    The fennel was excellent but the crumble topping really didn't do much for me. Next time I'll just top the dish with parmesan

  • owaint on November 22, 2010

    Really tasty, a good accompaniment to the marinated rack of lamb on p. 104. Needs plenty of salt and the crumble recipe should have the sugar reduced when used with something savoury like this.

  • mirage on June 26, 2010

    Excellent

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