TO SERVE FOUR
625 g (1¼ lb) fennel bulbs
1 thick slice lemon
1 tablespoon oil
25 g (1 oz) butter
25 g (1 oz) grated Parmesan cheese
salt and pepper
fennel leaves to garnish (optional)
Trim the fennel bulbs and remove any discoloured skin. Cut vertically into 2 cm (3qtr inch) thick pieces. Place in a pan with a pinch of salt, the lemon and oil. Add sufficient boiling water to cover and cook for 20 minutes or until just tender. Drain well.
Melt the butter in a shallow flameproof casserole, add the fennel and turn to coat. Season to taste with pepper and sprinkle with the cheese.
Place under a preheated grill until lightly browned. Serve immediately, garnished with fennel leaves if liked.