FENNEL BAKED WITH PARMESAN AND BUTTER

Fennel is still a hidden gem in our cuisine and one that with a little confidence can truly bring a whole new meaning to flavour! Fennel loves pork, cheese, chicken and of course fish.

Serves 2

2 heads fresh fennel and the leaves

25g butter

1 clove garlic, sliced thinly

Small knob of fresh ginger, sliced thinly

¼ cup white wine or water

25 g freshly grated parmesan cheese

2-4 Tbsp fresh breadcrumbs or panko crumbs

4 Tbsp fresh cream

Salt and freshly ground pepper

1 – 2 tsp fresh fennel leaves

Method

Preheat the oven 180C

Place a heat proof oven dish which can handle direct heat onto the stove and heat gently, add the butter and allow to bubble.  Remove any fennel leaves from the fennel and cut the fennel bulb in half from top to bottom, removing any discoloured leaves.  Place the cut side of the fennel directly into butter and allow this side to go a sticky golden colour (about 5 minutes).  Add the ginger and garlic and turn over the fennel, sprinkle with salt and pepper and scattering of fennel leaves.  Pour in the wine or water and cover loosely with foil.

Bake in preheated oven for 20 minutes or until the fennel is tender. Remove the foil and discard.

Sprinkle over the breadcrumbs and parmesan cheese, drizzle over the cream and grind a little more pepper over it all.  Place under a hot grill for 5 minutes or until the top is bubbling, golden and crisp!

Sprinkle over a little more fennel leaves and serve immediately.