Ingredients

• 50g/1¾oz butter
• plus extra for greasing
• 3 large bulbs fennel
• 3 onions
• 600g/1lb 6oz large potatoes
• peeled
• 2 garlic cloves
• crushed
• 50g/1¾oz parmesan cheese
• grated (or vegetarian equivalent)

Directions

• Preheat the oven to 200C/400F/Gas 6 (180 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/1¾oz 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.