Finocchio alla Parmigiana

• 10 fennel bulbs, trimmed
• sea salt and freshly ground black pepper
• 300 ml (10

Preheat the oven to 200°C/400°F/Gas 6.

Cut the fennel bulbs into six lengthways so that the individual pieces are held together by the central core. Blanch then drain well.

Toss the fennel in a mixture of the cream, half the Parmesan and the garlic. Season with salt and