Fennel and leek gratin

Fennel will give your Christmas lunch a deliciously fresh flavour. Look for smaller fennel bulbs, for more a more tender bite.

Serves 6 • Ready in 1hr 25mins 4 fennel bulbs 50g butter 3 medium leeks 2tbsp chopped flat-leaf parsley 1tbsp chopped thyme

225ml vegetable stock

225ml light double cream you will need a 25.5x25.5cm shallow baking dish

1 Remove any tough outer layers from the fennel; split lengthways, remove the core and slice crosswise.

2 Melt half the butter in a large sauté pan, add half the fennel and cook for 5mins until beginning to soften. Transfer to a large bowl and cook the remaining fennel, then remove to the bowl. Melt the remaining butter and cook the leeks until just soft, then add to the same bowl as the fennel. Add the herbs and season. Pour in the stock and cream, mix, then transfer to the baking dish.

3 Heat the oven to 190C/Gas Mark 5. Bake the gratin for 45mins-1hr.

Per serving: Cals 185, Fat 16g,

Sat fat 12g, Carbs 6.5g