Instructions: Preheat the oven to 190C/375F/gas 5 and lightly oil a small gratin dish.

Slice off and discard the feathery tops of the fennel.

Trim and discard the thick base.

If the fennel is bruised or dried up remove and discard its outer layer.

Slice each bulb in two lengthwise.

Bring a saucepan of water to the boil add the fennel pieces and boil them for 46 minutes until they are softer but still with a little resistance in them.

Drain them in a colander and then place them closely together in the prepared gratin dish.

Heat the remaining olive oil gently in a small frying pan add the fennel seeds and swirl them around for 1 minute until they start to sizzle.

Dribble the oil and seeds over the fennel and then sprinkle the salt cheese and breadcrumbs over the top in that order.

Bake on the upper shelf of the oven for 20 minutes until lightly brown on top.

Finocchio Florencefennel is an undervalued vegetable with a cool elegant flavour. Although it is often served raw in salads and its refreshing effects are undoubted occasionally it appears cooked in Italy and I am always freshly surprised by itsfinesse and its deliciousness. When cooked its sweet taste and anise aromas are better projected if it is complemented by a softer texture. It makes an ideal partner for fish particularly grilled fish.

Serves 4

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