Instructions: In Italy fennel is sometimes eaten as a fruit instead of dessert using the tender central part. However here is a delicious way of cocking it which you can serve with all sorts of dishes both meat and fish. I suggest you have this accompanying Fritto Misto di Burano (qv).

Preheat the oven to 240 degrees C/475 degrees F/Gas 9. To prepare the fennel remove the stalks and tough outer leaves.

Cut each head in half and then quarter each half.

Simmer the fennel in plenty of salted water until al dente.

Drain very well and place in an ovenproof gratin dish.

Sprinkle with salt pepper and nutmeg.

Melt the butter add the garlic and infuse for 1 2 minutes then pour over the fennel.

Sprinkle with Parmesan and bake for 15 minutes until sizzling.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.