Serve accompanied with warm bread this could be a lunch dish, or can be served as a vegetable with an evening meal.

Ingredients

• 500 grams baby fennel bulbs
• ¼ cup mandarin flavoured olive oil or extra-virgin olive oil
• grated rind and juice of one orange
• salt and white pepper to season
• 1 cup toasted pinenuts
• ½ cup currants
• grated rind and diced flesh 1-2 oranges
• 2 tblsp chopped parsley
• 2-3 tblsp olive oil
• ½ cup grated parmesan, optional

Method

1. Trim the fennel bulbs and arrange in one layer in an oven-proof dish.
2. Drizzle over the oil, orange rind and juice, salt and white pepper. Cover.
3. Bake at 160°C for 35-40 minutes or until just tender. Cool.
4. Mix the topping ingredients together and scatter over the fennel.
5. Serve accompanied with warm bread.