|Fennel bulbs||4 Large|
|Grated nutmeg||1 Pinch|
|Garlic||1 Clove (5 gm), crushed|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|Parmesan||2 Ounce, grated (50 Grams)|
Heat oven to 200C / 180C fan / gas 6 and put a pan of salted water on to boil.
Trim the fennel tops, then cut into wedges.
Boil for 5 mins, then drain well and put into a baking dish.
Sprinkle with nutmeg.
Stir the garlic into the cream and pour over the fennel.
Top with the Parmesan, then bake for 20 mins until golden.