Roast fennel filo
	Serves 6 This filo can easily transformed into a more substantial main course. Fill it with more roasted vegetables or some blanched broccoli and some cubes of your favourite cheese.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	Roast fennel gratin 3 heads of fennel 50g butter 1 small onion 2 cloves garlic 1 glass white wine 400ml whipping cream 50g grated parmesan Salt and pepper 1 pack filo pastry	First cut the fennel in half, brush them with olive oil and place them on a baking tray. Cover them with aluminium foil and roast them for about two hours in a moderate oven until soft and completely cooked through. Warm the butter in a pan and add the chopped onion and garlic. Fry for a few minutes and add the white wine. Keep simmering until most of the wine has evaporated and the mix is slightly syrupy. Add the cream and simmer lightly for about 10 to 15 minutes until the sauce is quite thick. Cut the roasted fennel into wedges and fold into the sauce keeping on a low heat. Simmer lightly for about 10 minutes, season with the salt and pepper, fold in the parmesan, take off the heat and cool to room temperature. To make the filos lay 1 large sheet of filo and brush with oil or melted butter. Fold the filo in half lengthways and place some cool fennel gratin in the centre of the filo pastry. Brush with oil around the fennel and gather the edges of the filo up towards the fennel to encase it (see picture). Brush with beaten egg and bake in an oven set at 200°C for 15 to 20 minutes until the pastry is well browned. Serve immediately on dressed leaves.
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