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

  • Parmesan cheese
  • whipping cream
  • fennel
  • parsley
  • thyme
  • cherry tomatoes

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Notes about this recipe

  • 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


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