Instructions: Trim and quarter the fennel; place m a large roasting tin.

Drizzle the oil and melted butter over. Halve the lemon; squeeze the juice over. Add the lemon halves to the tin. Sprinkle with sugar and season generously.

Add thyme; cover with a damp piece of non stick baking parchment.

Cook on the bottom runners of the roasting ovenfor 30 minutes.

Remove baking parchment; cook on the top runners at the back of the roasting ovenfor 20 to 30 minutes or untill slightly charred and tender.

For many this is an unfamiliar vegetable. Like celery it is delicious raw or cooked. It can be scattered with fennel or dill seeds or splashed with vermouth to enhance it aniseed flavour.

Serves 4

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