Fennel leek and squash gratin with tarragon and hazelnuts
Ingredients
- 2 leeks, cut into 1cm/½in slices
- 2 fennel bulbs, cut into 1cm/½in cubes
- 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- ½–1 tsp chilli flakes, to taste
- 20g/¾oz tarragon, leaves only
- 400ml/14fl oz double cream or crème fraîche
- 100g/3½oz hazelnuts, roughly chopped
- 75g/2¾oz mature cheddar, grated
Instructions
Fennel, leek and squash gratin with tarragon and hazelnuts serves 6 original recipe by BBC.
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