Fennel & potato gratin

Fennel & potato gratin

Fennel & potato gratin

Ingredients

2 fennel bulbs

, trimmed

3 tbsp olive oil

1kg floury potato

, thinly sliced (see tip, below)

300ml vegetable stock

250g cherry tomato, preferably on the vine

25g Parmesan

 (or vegetarian alternative), finely grated

Method

Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.

Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.

Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.

Rack of venison, roasted carrots & forager sauce

Rack of venison, roasted carrots & forager sauce

Rack of venison, roasted carrots & forager sauce

Ingredients

8 medium carrots

, washed and peeled

4 star anise

100g butter

12 juniper berries

1 tsp dried thyme

4 ½ tbsp rapeseed oil

2 x 6-bone racks of venison

, French trimmed

1 banana shallot, finely chopped

1 litre brown chicken stock

50ml sloe gin

150g blackberries

Method

Heat oven to 200C/180C fan/gas 6. Lay the carrots, star anise and butter in a roasting tin. Sprinkle with a little flaky salt and roast for 30 mins. While the carrots cook, crush the juniper berries using a pestle and mortar, then add 1 tsp salt, the thyme and 4 tbsp rapeseed oil.

Rub the mix all over the venison racks, then sear in a large, hot frying pan for 4 mins until they are evenly coloured all over. Lower the oven temperature to 60C/40C fan/gas 1/4, put the racks on top of the carrots, bone-side up, and roast for 2 hrs. At this low temperature an electric oven will be more accurate (if using gas, check regularly).

Meanwhile, make the sauce. Fry the shallot in the remaining oil in a saucepan over a medium heat until softened. In a separate saucepan, reduce the stock to 300ml, then pour it over the shallot with the sloe gin. Bring to a simmer and reduce slightly. Stir in the blackberries in the final few mins to heat through, then serve.