|Fennel bulbs||4 Medium|
|Light stock||1 1⁄4 Pint (150 milliliter)|
|Lemon juice||2 Tablespoon|
|Black pepper||To Taste|
|Butter||2 Ounce (60 gram)|
Slice the bulbs lengthways, in halves or quarters, and rinse.
Arrange in a lightly buttered ovenproof dish.
Add the stock, which shouldn't be too rich or salty because it will reduce.
If you are using a chicken-stock cube, make it half-strength.
Sprinkle with the lemon juice, salt and black pepper.
Dot with butter, then cover.
Cook gently on the hob or in the oven (150°C/300°F/Gas Mark 2).
It will take around 40 minutes to be really tender.
Baste the fennel a few times during the cooking.