The Sunday Telegraph - 01.09.2019

Method

Preheatthe ovento

180C/160Cfan/gasmark4.

Heatthe oilin aheavvy-

based frying panovera

medium heatand add the

pancetta andfennelseeds.

Cook forabout5minutes,

or until the pancetta is

beginningto turngolden

brown. Remove the pan

from the heat.

In ajug,combine the cream

and milk. Season with a

littleseasalt(the pancetta

will be quitesalty) and

plenty of black pepper.

Grease fourindividual-

sized baking dishes with

butter.Spread one-third

of the potato slicesevenly

overthe baseofeach.

Topwithhalf of thefennel

slices and half of the

pancetta andfennel-seed

mixture.Pour overone-

thirdofthe cream mixture.

Repeattoadd another layer

of potato,the remaining

fennel slices and the

remaining pancetta,then

pouroveranother thirdof

the cream.Topwith the

final thirdofpotatoes and

pouroverthe remaining

cream. Sprinkle cheese

overthe topofeach dish.

Bakeforabout 50 minutes,

or until thevegetables

feel tender all theway

through whenaknifeis

inserted, and the cheese

on topisgolden.

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Document: 1051CC-STMMA-1-010919-A051C-XX.pdf;Format:(205.00

x260.00 mm);Date: 27.Aug 2019 16:19:04; Telegraph

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