This is an unusual combination of Mediterranean ingredients with British resourcefulness, facilitated by an Israeli chef. Fennel is a Mediterranean plant, attested in Mycenaean Linear B tablets as ma-ra-tu-wo (it is still called marathos in Greek). Linear B was used by professional scribes for administrative purposes – we know that fennel was stocked or traded in Mycenaean palaces in the late bronze age (Helen of Troy enjoying fennel with honey?). Fennel was introduced in the British Isles probably by the Romans. It is mentioned together with thyme, another ingredient of this recipe, in the pagan “Nine Herb Charm”, intended to treat poisoning and infection. Crumble toppings became popular in the UK during WWII, as an economical alternative to pies due to shortages of ingredients as a result of rationing. (Despite its humble and rustic associations it crossed the channel and became popular with the french). These two different ‘streams’ come together in this recipe of Ottolenghi , with some dissonance, because of the sugar in the crumble. You can have it cold or warm, as a starter or as a …