3 bulbs fennel
l bay leaf
THE SAUCE
2 tbsp/25g/l oz butter
¼ cup/25g/l oz plain untreated flour
1 ¼ cups/300ml/10fl oz milk
2/3 cup/150ml/5fl oz single cream
1 cup/l00g/4oz Cheddar cheese, grated
¼ - ½ cup/25-50g/1 -2oz breadcrumbs
salt and freshly ground black pepper
Serves 4
1-Trim the fennel and simmer in salted water with a bay leaf for about 30 minutes until tender.
2-Meanwhile, make the sauce. Melt the butter in a pan and stir in the flour. Cook, stirring, for a
couple of minutes and then gradually stir in the milk. Add the cream and most of the cheese and
cook gently until the cheese has melted. Season well and keep warm.
3-Drain the fennel and cut each bulb in half. Lay the halves in a flameproof dish and pour the
sauce over them. Sprinkle with the remaining cheese and the breadcrumbs. Put under a hot grill
to brown and melt the cheese.
NOTE
For a tangier sauce, add a little powdered English mustard to taste.
l bay leaf
THE SAUCE
2 tbsp/25g/l oz butter
¼ cup/25g/l oz plain untreated flour
1 ¼ cups/300ml/10fl oz milk
2/3 cup/150ml/5fl oz single cream
1 cup/l00g/4oz Cheddar cheese, grated
¼ - ½ cup/25-50g/1 -2oz breadcrumbs
salt and freshly ground black pepper
Serves 4
1-Trim the fennel and simmer in salted water with a bay leaf for about 30 minutes until tender.
2-Meanwhile, make the sauce. Melt the butter in a pan and stir in the flour. Cook, stirring, for a
couple of minutes and then gradually stir in the milk. Add the cream and most of the cheese and
cook gently until the cheese has melted. Season well and keep warm.
3-Drain the fennel and cut each bulb in half. Lay the halves in a flameproof dish and pour the
sauce over them. Sprinkle with the remaining cheese and the breadcrumbs. Put under a hot grill
to brown and melt the cheese.
NOTE
For a tangier sauce, add a little powdered English mustard to taste.
