Fennel Bake


4 large fennel bulbs
1 garlic clove
200 ml of double cream or crème fraiche
50g walnuts
pinch of grated nutmeg

Heat oven to 200c / gas 6
Put a pan of salted water on to boil.
Trim the fennel tops and cut into wedges.
Boil for 5 – 6 mins and drain well.

Put in an ovenproof dish, season and add a little nutmeg.

Slightly sauté the garlic and add to the cream, then pour over the fennel.

Top with parmesan and bake for 20 minutes until golden.

You can add olives before you put it in the oven or sprinkle walnuts over the top before you serve.

Eat on its own with some good bread (bought from Mark’s Bread – at Chapter every Wednesday from 4pm – it’s great with their fig and black pepper bread) or fantastic with fish baked with the fennel fronds.