Instructions: Trim the fennel bulbs and remove any discoloured skin with a potato peeler.

Cut vertically into 2cm thick pieces.

Place in a pan with a pinch of salt the lemon and oil and add sufficient boiling water to cover.

Cook for 20 minutes or until just tender.

Drain well.

Melt the butter in a gratin dish or shallow flameproof casserole add the fennel and turn to coat.

Season to taste with pepper and sprinkle with cheese.

Place under a preheated grill until lightly browned.

Serve immediately garnished with fennel leaves if liked

Serves 4

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