You will need - serves 4
2 fennel bulbs
300ml double cream
salt and pepper
Fresh fine breadcrumbs
Finely grated parmesan
To Cook
Trim the tops of the woody stalks on the top of the bulb then cut the fennel into 6 pieces through the root, saving all the feathery fronds on top of the bulb. and boil in slightly salted water until just soft then drain. place in a single layer in a roasting dish and scatter the fronds over the top, season then pour over the cream and bake in a medium oven for about 30 minutes sprinkle over the cheese and breadcrumbs and cook until bubbling and golden.