A gratin with a difference. A long time ago I fell in love with gratin dishes when I was working in Nancy in France. There was an art theatre there that often showed films in English, so I was a regular visitor. Close by was a little cafe that served only gratin style dishes. It was very convenient to have a meal and then pop next door to the theatre, so it became routine for me to visit. It was so good, I still remember it fondly, especially its wonderful dessert Poire Belle Helene. This is a slightly different gratin - Fennel Gratin made utterly delicious with feta and honey. The recipe comes from Ilva Berreta, food photographer and former food blogger. I miss her blog, it was full of the most delightful stories and recipes. Ilva calls it a gratin, and who am I to argue. Fennel bulbs have some of their core removed, and this is chopped, braised, and mixed with feta which is then used to stuff the bulbs. The bulbs are then lined up in a pan and baked with a scattering of rosemary. Finally a drizzle of honey is added before serving. A different and interesting way to cook and serve fennel. #FromTheArchives #FromTheKitchen #Fennel #Gratin #Vegetarian