FENNEL, POTATO & MUSTARD CASSEROLE
Serves 6

To help you with the inter-seasonal leap, here is a dish I have been making since last century!! I kid you not. A recipe tried and true from the Holly Davis repertoire. Because I am very fond of fennel, I usually add some roasted/ground fennel seed but by no means feel obliged.

INGREDIENTS:

• 1 large fennel bulb
• 400g waxy potato OR (as I prefer) kumera – well scrubbed, not peeled
• 4 cloves of garlic, chopped
• ½ tsp sea salt
• 2 tblsp Dijon mustard
• 100 ml stock
• 1 tbsp lemon juice
• ¼ tsp black pepper
• 200 g navy/haricot beans, soaked & cooked until tender
• ½ bunch fresh fennel leaves

METHOD:

• Cut the fennel and potatoes in ½ & then wedges (kumera will need a bit more cutting to achieve the right size)
• Place in a baking dish along with the garlic
• Rub the oil & salt into the cut vegetables (and add fennel seed if you wish)
• Add the mustard, stock, lemon juice, pepper and mix thoroughly to coat evenly
• Bake at 170 C (335 F) for about 35 minutes or until the vegetables are golden brown and collapsing, turn twice during cooking
• Add the beans and continue to cook for a further 15 minutes
• Serve with sprigs of fresh fennel leaves.

How easy is that?
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