By Elisabeth Luard
Serve gently braised fennel bulbs cooled to finger heat – the best temperature for summery vegetable dishes – as a simple starter for lunch in the garden.
Preheat the oven to 230°C/450°F/Gas mark 33.
Trim the fennel bulbs, reserving the tough outer, leaves and the fronds. Depending on their size, halve or quarter the bulbs, leaving the layers still attached at the base. Arrange them in a single layer in a gratin dish. Wipe and di