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Fennel & tomato gratin
- 3 tbsp olive oil
- 4 heads of fennel , trimmed (fronds kept) and cut into thin wedges
- 2 garlic cloves , chopped
- 400g can chopped tomatoes
- 85g white bread
- 50g parmesan , grated
- handful fennel fronds
- zest 1 lemon
- handful black olive , pitted
Directions:View on BBC Good Food
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