This hearty yet light dish is an old favourite. The beautifully fragrant fennel retains a little bite to it and the sauce is thick and flavourful. Great with fish and a dark leaf salad, we enjoyed ours after an evening fossil hunt on the Isle of Portland.
(Serves 6 or 4 hungry people)
1 tin of tomatoes
3 bulbs of fennel
3 cloves of garlic, crushed
2 red onions
grated cheese for the topping
Saute the onion in olive oil and add the garlic and roughly chopped fennel. After about five minutes add the tomatoes and simmer for ten minutes. Pour into an ovenproof dish, top with cheese and bake until it is melted.
These ammonites are 140 million years old. Recent storms turned up fresh fossils and incredible crystal cave rocks.