Ideal as a starter, vegetable or salad. As an alternative to parsley and coriander you could use torn leaves of tarragon.

Ingredients - serves 4

3 large heads of fresh fennel, trimmed and washed and quartered
3 cloves of garlic, crushed & finely chopped
6 tbsp of olive oil
juice of one lemon.
2 tbsp flat leaf parsley or coriander, chopped
3 tbsp fresh breadcrumbs

Method

Pre heat the oven to 180°C

Make a dressing by mixing olive oil, garlic and lemon juice. Steam the fennel until 'al dente' (boiling takes too much flavour away). Drain and lay out in an oven proof dish and coat with the dressing and parsley. Top with the breadcrumbs and bake for twenty minutes until golden and crisp.