Sweet fennel, crispy thyme, garlic, vermouth, Parmesan
- Take the principle of how I cook the tomatoes here, and try swapping in peppers, pumpkin, squash or mushrooms, just adjust the cooking time accordingly. Delicious.
- If you can’t find fennel, use a couple of sticks of celery.
- You could swap out vermouth for white wine, or just use more stock if you want to go alcohol-free.
- I’m using classic Parmesan here, but Cheddar cheese would work just fine.