A Gratin of Fennel

Trim off the base of the fennel and remove and discard just the outer leaf. Cut into three or four thick slices  Picture   and just cover with salted water in a saucepan. Cook over a medium heat for about 15 minutes until only just tender.

Drain the fennel, season with salt and pepper and put in a very lightly buttered ovenproof dish  Picture  . Pour on the cream, grate a couple of tablespoonfuls of parmesan and sprinkle over. Put in the oven at 400°F/200°C/Reg6 for about twenty minutes. Take out and finish off under the grill until golden if necessary.