10 fennel bulbs trimmed (good size, not baby sized)
Salt and pepper
50g parmesan (grated)
2 garlic cloves, finely chopped
Preheat oven to 200C. Cut the fennel bulbs into six, lengthways, so that the individual pieces are held together by the central core. Blanche, then drain well. Toss the fennel in a mixture of the cream, half the Parmesan and the garlic. Season. Put in a shallow baking dish, scatter the remaining parmesan on top. Cover with foil and place in the preheated oven. After 20mins remove the foil, then replace dish in the oven for a further 10mins.