Cooked fennel has been an acquired taste for me. Love it with leeks and fish and now I have this dish which goes equally well with fish, chicken and turkey. We especially enjoy it with turkey escalopes.

2-3 bulbs fennel
0.75 litres full fat milk
2 tbsp crème fraîche (optional)
1 generous pinch nutmeg
50g unsalted butter
45g plain flour
2 tbsp grated Parmesan or pecorino
Salt and freshly grated black pepper

Oven at 180°C

Cut the tops and bottoms off the fennel and then cut each into six segments through the root. Boil the fennel in a large pan of salted water for 5-7 minutes or until the segments start to become tender. Drain and set aside.

Heat the milk to the boil with salt, pepper and the nutmeg. Melt the butter in a saucepan and add the flour. Stir around, using a wooden spoon, for a few minutes until the flour begins to darken. By degrees, add the milk, stirring between additions. A few tablespoons of crème fraîche could also be added to give sharpness.

Place the fennel in an ovenproof dish. Cover with the sauce and sprinkle over the cheese. Bake for about 35 minutes or until the top is golden.

Serve hot.