Cheesy fennel and red onion gratin

Method

Preheat the oven to 200°C/ 180°C fan/Gas 6. Halve the fennel lengthways and remove any tough outer layers. Slice finely and place in a bowl with the onion and olive oil. Season. 

Heat a large, heavy-based frying pan over a high heat. Spread about a third of the mixture in the hot frying pan and lightly cook for 3-4 minutes until just golden on both sides but still crunchy. Transfer to a medium-sized gratin dish and sprinkle over 2tbsp of the Pecorino cheese. Repeat with the remaining fennel and onion mixture and layer in the gratin dish with the Pecorino cheese.

Slice the Reblochon thinly and arrange on top of the layers. Bake in the preheated oven for 15-20 minutes until bubbling and golden.