Set the oven to 180°C/350°F/Gas 4. Trim the ends off the fennel and cut each bulb in half lengthways. Then, lengthways again, cut each half into quarters and toss them with the lemon juice, salt and pepper and put in a ceramic roasting dish.
Heat the oil in a 2 litre (3½ pint) saucepan and, when it’s hot, add the cumin, fry for 10 seconds, then add the leek and ginger and stir well. Sauté, stirring occasionally, over medium heat until the leek is just beginning to colour, then add the wine. After bringing to the boil, pour the contents of the pot over the fennel and seal with foil. Place in the oven and bake for 40 minutes, then remove the foil and cook for another 20 minutes to brown the fennel.
© 1997 Peter Gordon. All rights reserved.