Recipe

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• 4 large fennel bulbs
• salt and pepper
• 1/8 tsp nutmeg, grated
• 1 garlic clove, finely minced
• 200 ml double cream
• 50 g parmesan cheese, grated

• 1 Preheat oven to 200C/400°F.
• 2 Heat a pot of salted water to boiling.
• 3 Trim the fennel tops, then cut into wedges.
• 4 Boil for 5-6 minutes, then drain well.
• 5 Arrange the fennel in a baking dish.
• 6 Season with salt and pepper and sprinkle the nutmeg over.
• 7 Stir the garlic into the cream and pour over the fennel.
• 8 Top with the Parmesan.
• 9 Bake for 20 minutes until golden.