This is similar to the wonderful Italian way of baking fennel with Parmesan cheese. I find the smell of fennel, garlic, olive oil, Parmesan and toasting breadcrumbs emerging from the oven almost unbearably mouthwatering. Serve with a tomato salad.
Peel the garlic and chop as finely as possible. Put the breadcrumbs into a bowl and then stir in the olive oil, grated Parmesan, garlic, a sprinkling of crushed sea salt and plenty of coarsely ground black pepper. Scatter this mixture evenly over the fennel pieces and cook at the top of the oven for 20-30 minutes, until golden.
© 1997 Josceline Dimbleby. All rights reserved.