Using up: fennel, courgette, potato
Chopped a courgette into chunks, and the other half of the fennel into thin slices, and chopped an onion. All into a frying pan with some olive oil, and left to sauté down. I left it for 20 minutes, but I think it would have been better to either put a lid on it, or left it another ten – the end result was quite crunchy.
While this is going on, I boiled some spuds for mash,
Added a tin of tomatoes to the vegetable mix, a dash of salt and a good grinding of black pepper, and cooked for another 6-7 minutes.
The spuds were mashed with a combination of Red Leicester and gruyere cheeses (that’s odd – why did I capitalise the red leicester and not the Gruyere?), with some reserved for the topping. With hindsight, I thought it was too much cheese – either in, or on – but Pete thought it was just right. We also added some chopped chives to the mash.
Veg/tomato mix into an ovenproof dish, top with mash, sprinkle with remaining cheese. Cook at gas 6 for about 20 minutes.