Fennel, asparagus and chard gratin recipe

• 4 medium fennel, sliced straight through into eight lengthways
• 1 bunch of asparagus
• 500 g (17.6oz) chard - approximately 4 large chard leaves
• 1 tbsp olive oil
• 2 pinches salt and black pepper
• 30 g (1.1oz) stale white bread crumbs
• 40 g (1.4oz) parmesan cheese
• 3 cloves garlic, finely grated
• 1 stalk of rosemary, finely chopped
• 1 zest of unwaxed lemon, finely grated
• 20 hazelnuts, finely chopped
• 2 tbsp chopped curly parsley
• 1.5 tbsp olive oil

1. Preheat the grill to its hottest setting and place the oven rack approximately half way up.
2. Meanwhile, boil the sliced fennel for 10 minutes in a pan of boiling water.
3. Remove from the pan and drain thoroughly.
4. Toss the fennel and asparagus in a bowl with 1 tbsp of olive oil and a little pinch of salt and place in a pan or dish under a hot grill for around 20 minutes.
5. Meanwhile, chop and then boil the chard leaves for 5 minutes and drain thoroughly - press them against the end of the pan with a spoon to get rid of any excess water.
6. Set aside to add to the gratin at the end.
7. Meanwhile mix all the gratin ingredients in a bowl and leave to one side.
8. Once the fennel and asparagus are cooked and golden brown, remove from the grill.
9. Distribute the boiled chard leaves among the asparagus and fennel.
10. Scatter the gratin mix over the vegetables.
11. Return the dish to the oven and grill until the crumbs are golden brown - around 5 minutes.
12. Serve immediately.

fennel, asparagus, olive oil, salt, bread crumbs, parmesan cheese, garlic, rosemary, zest of unwaxed lemon, hazelnuts, curly parsley, olive oil

Taken from www.lovefood.com/guide/recipes/12563/valentine-warners-gratin (may not work)