Ingredients

• 750g/1½lb fennel bulbs
• trimmed
• halved
• trimmings reserved
• 50g/1¾oz butter
• salt and freshly ground black pepper
• 3 tbsp dry vermouth
• splash pastis (optional
• alternatively add more dry vermouth)
• 60g/2oz parmesan (or similar vegetarian hard cheese)
• grated
• plus extra for serving

Directions

• Preheat the oven to 170C/325F/Gas 3.
• Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down
• and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat.
• Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables
• and put the lid on top. Place into the oven to cook for 30 minutes.
• Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes
• or until very tender when poked with a small
• sharp knife.
• Preheat the grill to high.
• Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up
• cover with foil and place in the oven while you make the sauce.
• Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).
• Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges.
• Serve with extra parmesan for sprinkling over.