For a rapid weeknight dinner, this white bean, leek and fennel casserole with a fruity, nutty topping will hit the spot
I recently went to a dinner party where this dish was served, topped with butter-fried sea bream and a wonderful tahini sauce. It occurred to both me and the cook, my friend Danielle, that you could easily serve the beans and gremolata with just some good bread on the side for an easy weeknight dinner.
