This is a truly indulgent way to cook and eat a fennel bulb or two – treat the dish as your meal focal point and have baked potato, polenta or good bread as an accompaniment and maybe some dressed salad leaves. It would also be lovely with fish. If you have fennel fronds with your bulb, reserve them chopped roughly as a garnish. Recipe from Nigel Slater (in ‘Greenfeast’) and he says that this treatment is also good for celeriac, kohlrabi or celery.