Local fennel is crisp, plump and full of flavour at the moment and it is one of those vegetables that the more you use, the more you appreciate its unique flavour and you will also be surprised how versatile it is.

Serves 2-4

Ingredients

2 bulbs fennel, trimmed of tops

½ tsp salt

150g mild cheddar cheese, grated

¼  cup finely grated parmesan cheese

2 Tbsp butter

6 large fresh sage leaves

Freshly cracked pepper

Method

Preheat the oven to 190C

Bring a large pot of salted water to the boil.

Remove any tough outer leaves of the fennel. Cut into 1.5 cm thick slices.

Cook the slices of fennel in the salted water and cook until tender 10 minutes (approx). Drain.

Mix together the cheeses, set aside.

Butter a suitable sized oven deep sided oven dish with the butter.

Add the cooked fennel, season with salt and cracked pepper, scatter over the sage leaves and finish with the grated cheese.

Bake in the top half of the oven until the fennel and cheese are golden and bubbling.

Serve at once.