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Leek and Fennel Gratin
Prep Time
15 mins
Cook Time
30 mins
Servings: 4
Author: Louise-Claire Cayzer
  • 1 fat bulb (or 2 smaller) Fennel, finely sliced
  • 3 small or 2 fatter leeks , sliced into long batons- around 2 cm x 10 cm
  • 1/4 cup white wine
  • 1/2 cup hot water
  • 1 tsp marigold stock powder
  • 1 Tbs fresh thyme leaves
  • 1 tsp oregano
  • 1 tsp fresh parsley
  • 1 Tbs nutritional yeast (optional)
  • 2 Tbs pine nuts
  • 2 Tbs pumpkin seeds
  • 2 tsp mild chilli powder
  • Salt & Pepper to taste
  • 1 Tbs olive oil
  1. Slick a casserole dish with olive oil & layer the leeks and fennel into it in alternating layers. You want around 5 cm of veggies deep.
  2. In a jug, mix together the hot water, stock powder, white wine, half the thyme & oregano
  3. Pour over the leeks & fennel.
  4. Pop in a moderate oven ( Gas Mark 7/220 C) for 15-20 mins
  5. Meanwhile, roughly chop the pine nuts and pumpkin seeds, and mix together with the rest of the herbs, the panko breadcrumbs, chilli powder, a smidge of salt & pepper and the nutritional yeast.
  6. Pull the leeks & fennel out and check to see if there is too much liquid- (some vegetables give out more than others! You want the gratin to be moist, with a tiny amount of liquid in the bottom, about 1 cm) if there too much, carefully pour it off.
  7. Then spread the breadcrumb/pinenut mix over the top of the leeks
  8. Return to the oven for another 15 mins or until golden & crispy on top.