Corn kernels from 1 sweet corn1/3 - 1/2 cup kernels
Salt and freshly ground pepper to taste
Around 2 tablespoons of finely chopped parsleyor used dried parsley
1cupheavy cream35% fat content
For the crumble:
100gm or 3.5 ounces flourspelt flour or all purpose flour
70gms or 2.5 ounces coldcubed butter
1teaspoonsugar
50gms or 1.7 ounces grated parmesan
2-3dried and preserved tomatoeschopped
Instructions
Finely slice the fennel, and finely dice the garlic cloves
Preheat the oven to 180 C.
Heat oil in a skillet.
On medium heat, saute the fennel with the garlic for around 7 minutes until the fennel shows a little caramelisation. It should have softened a little. Add the bell peppers and saute for another couple of minutes. Turn off the heat. Toss the fennel, garlic and bell pepper with some salt, pepper and 1 tablespoon parsley. Transfer it to a baking dish. Pour the cream over and keep aside.
Prepare the crumble:
In a food processor, or working quickly with your hands, process the flour with the butter and sugar. Make sure there are no lumps of butter. Mix in the cheese and combine.
Scatter the crumble over the fennel mixture, evenly. Sprinkle 1 tablespoon parsley over the crumble topping and scatter the chopped preserved tomatoes over.
Bake at 180 C for 15 minutes, until the topping has a light golden colour.