Tian of eggplant and potato

1.Peel potatoes and either boil gently or steam until three-quarters cooked. Cool briefly then slice and season with salt.

2.Fry eggplant in hot oil until golden brown. Season with salt.

3.Trim fennel, cut into quarters and wash well. Shake dry then slice. Peel onion and slice. Put fennel and onion in a medium frying pan with the extra virgin olive oil, white wine, ginger, lemon zest, ¼ tsp salt and a little freshly ground black pepper. Bring to a gentle sizzle then cover with a lid, lower heat and cook gently for 10 minutes until tender. If there is a lot of liquid in the pan, increase heat and let it evaporate. Stir in marjoram.

4.Layer a 20cm x 6-7cm-deep ovenproof dish with eggplant, potato and fennel-and-onion mixture, adding a little more seasoning as you go. Repeat layers, pressing down gently on last layer of potatoes before putting the last layer of fennel and onion on top. (The dish can be prepared to this point several hours ahead.) Sprinkle with panko crumbs and drizzle with a little lemon oil.

5.Bake for 35-40 minutes in an oven preheated to 200°C fanbake, until golden on top and the juices are oozing. Serve hot or warmish.