Yotam Ottolenghi’s winter comfort food recipes

While many of you may have had the good sense to use the last month or two to rein in the eating and drinking, to prepare body and mind for the impending onslaught of midweek work parties, batch mince-pie baking and excessive eating, I failed to do so. As a result, I don’t feel at all prepared for the festive season. But ‘tis the first of December and, ready or not, a month of inevitable overindulgence is upon us. So slip on your stretchiest trousers and let today’s comfort cooking ease you in gently.Fennel and apple gratin with parmesan crustThis gratin is indulgent enough to stand on its own as a main course, served with a light green salad to cut through the creaminess. Sweet vermouth adds an extra dimension, but can easily be replaced by another sweet white wine.Prep 8 minCook 80 minServes 43 fennel bulbs (about 1.2kg), fronds intactSalt and black pepper2 granny smith apples (350g)100ml sweet white vermouth, or other sweet white wine100ml double creamFor the crust50g panko breadcru...