Baked Fennel with Sun Dried Tomato Pesto

Here is another of my very favourite veggie dishes, brilliant for special meals, that I have often passed on to friends. It is one of the best side dishes and sits happily beside meat, chicken/turkey or fish.  The dish can be prepared in advance - which I love! It will sit happily in the fridge for several hours before baking. Although it is not really suitable for freezing. The amount below serves about 6 but can be easily halved.

4 fennel bulbs, trimmed, ¼rd, then cut those in half [8 wedgies]

1 ½  pints vegetable stock - a little stock pot is good

3 tablespoons olive oil

2 fat cloves garlic [or cheaty Lazy Garlic]

1 large shallot, finely chopped and quickly fried until just golden

142 ml tub double cream

3 tablespoons tomato pesto [I used lovely Felippo Berrio sun dried pesto]

4 oz grated cheese. Cheddar, gruyere, or any nice melting cheese. 

I used half cheddar and half mozzarella.

Place the fennel, stock, olive oil and garlic into a large saucepan and bring to boil. Cook, uncovered, over high heat for 20 mins until the stock has reduced right down. Now turn down the heat and leave the fennel to cook in remaining oil until soft and lightly golden. Remove with a spoon and place in a heatproof shallow serving dish, along with the shallots. Pour over the double cream and spoon through, season well with fresh ground pepper and a little sea salt, then drizzle with the pesto, finally sprinkle with the cheese.

For a quick finish - ** Heat your grill to high and cook for 5 - 10 mins until golden and bubbling. You can also do this in the oven, especially if you have prepared the dish a few hours beforehand and it has been sitting in a fridge.

To oven bake, I usually prep up to** then put in hot oven for 25 - 30 mins to finish. Works just as well. YUM.

Note: I halved the quantities for myself and a friend for lunch. Easily doubled too, for a party or Xmas!