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Fennel, baked

Trim and quarter (or cut into eight if large), a head Fennel.

Cook in salted water until tender. Drain and put in well-buttered dish. Sprinkle with lots of pepper and a little white wine.

Top with 2 tbs of grated Parmesan and put in oven at 200°C. Cook until cheese is just golden brown.

Particularly good served with oily fish.