ALL IN ONE
BAKED FENNEL WITH CHILLI AND PARMESAN CHEESE
SERVES 6-8 AS A SIDE DISH
4 fennel bulbs
3 tbsp extra virgin olive oil
2 garlic cloves, finely grated
3 tsp fennel seeds, coarsely crushed in a mortar
3 tsp chilli flakes
25g Parmesan cheese, finely grated
■ Preheat the oven to 200°C/ Fan 180°C/Gas 6. Trim the tips off the fennel bulbs, halve the bulbs and remove any coarse or discoloured outer leaves (reserving any fine fronds). Cut each fennel half into 2-2.5cm thick wedges, keeping them intact at the base.
■ Toss in a bowl with the olive oil, garlic, fennel seeds, chilli flakes, any reserved fennel fronds and plenty of seasoning. Put into a gratin dish and cover tightly with foil.
■ Bake for about 20 minutes (the undersides should turn pale gold), then remove the foil and sprinkle on the Parmesan. Return to the oven for a final 10-15 minutes, or until the fennel is tender
