Recipe for Fennel Bake 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
1 sm Onion, chopped
1 x Clove garlic, crushed
1 lrg Head fennel, trimmed and chopped
1 med Carrot, diced
1 x 14 ounces ti chopped tomatoes
1 tsp Oregano
Salt and pepper
----------------- FOR THE TOPPING ----------------
2 tbl Breadcrumbs
2 oz Walnuts, coarsely chopped
Instructions:
Instructions: 1. Heat the oil and gently fry the onion and garlic for 4-5 minutes.

2. Add the fennel and carrot and cook slowly for 10 minutes. Add the tomatoes and oregano. Bring to the boil and simmer for 20 minutes. Season.

3. Place the vegetable mixture in a lightly oiled oven-proof dish.

4. Mix together the breadcrumbs, walnuts and Parmesan. To make the dish vegan, substitute nuts for the cheese.

5. Sprinkle the topping over the vegetables and bake at 190 C/375 F/Gas Mark 5 for 20 minutes or until the topping is golden brown. Serve hot.

NOTES : This light vegetable bake is good as either a lunch or a supper dish.

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