Baked fennel with white wine, cream and Parmesan

Here’s a tasty dish we usually serve to our guests as part of a buffet Sunday lunch — and hear many appreciative noises! This recipe makes plenty for eight people.

Ingredients:
4 bulbs of fennel
250ml cooking cream
250ml white wine
Salt and pepper
100g brown bread breadcrumbs
50g grated parmesan

Method:
Pre-heat the oven to 200°C.
Discard any discoloured outer leaves of the fennel, then cut in half longitudinally. 
Cut out the hard heart, then thinly slice the fennel lengthways. 
Arrange in a flat, oven-proof dish and pour over a well seasoned mix of the cream and wine.
Cover the dish with a lid or foil and place in the middle of the oven for 45 minutes. 
Remove the lid/foil and scatter over the breadcrumbs and parmesan and return to the oven without the for another 15 minutes.

Serve and enjoy!