Fennel & pesto gratin

SERVES 3 PREP 5 mins COOK 18 mins EASY

Heat oven to highest setting. Lightly butter the base of a small baking dish. Cut 3 fennel into quarters lengthways, then grill for 8 mins until just tender. While the fennel is cooking, mix 2 tbsp pesto with 100ml white wine, 50g finely grated parmesan, reserving 1 tbsp for the top, and 150ml double cream. Pour over the fennel. Top with the reserved parmesan, then grill for 8-10 mins until golden brown.

GOOD TO KNOW calcium • folate • fibre • vit c • 1 of 5-a-day

PER SERVING 651 kcals • fat 55g • saturates 31g • carbs 14g • sugars 3g • fibre 8g • protein 14g • salt 1.1g