2 pale fat fennel bulbs
3 cloves of garlic, crushed
2 tbspns olive oil
2 tbspns freshly grated Parmesan
Salt and black pepper
heat a large pan of water to boiling. Cut the fennel in half top to bottom and cook in the water for about 5 minutes. Drain and put them into a roasting pan with the oil and garlic sprinkled over. Season then put the pan into a moderate oven, gas 5, 200F and cook, turning occasionally, for half an hour. When the flesh is tender and flecked with brown sprinkle with Parmesan and cook for another few minutes. Serve with a roast or with salad.