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1
Trim the fennel bulbs and cut in half vertically through the fronds to the root.
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2
Using a small knife, scoop out a hollow in the middle.
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3
Boil a pan of water with 2tsp salt.
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4
Drop in the fennel and bring back to the boil, then drain and submerge the fennel in iced water to refresh.
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5
Make the filling - finely chop the onion and garlic.
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6
Wipe clean and chop the mushrooms.
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7
Heat 2tbsp oil in a frying pan and fry the onion and garlic till soft.
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8
Reserve half for the crust.
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9
Add in the mushrooms and thyme and cook together till soft.
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10
Add in the sherry and cook till the mushroom mix is dry.
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11
Remove the thyme and season the filling.
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12
Preheat the oven to 180C/375F/gas 5.
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13
Set the fennel in a single layer in a baking dish, cut side uppermost.
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14
Fill the hollows with mushroom duxelle, piling it up into a dome in the centre.
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15
Put the fresh breadcrumbs into a mixing bowl.
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16
Add in the onion, garlic, minced herbs, extra virgin olive oil and seasoning.
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17
Bind together, mixing well to create a mass that will stick together in your hand.
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18
Top the fennel and duxelle with the breadcrumb crust, patting it on firmly.
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19
Drizzle with extra virgin olive oil.
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20
Bake in the oven for about 20-25 min till the fennel is cooked and the crust is crisp and golden brown.
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21
Serve with a chunky tomato or possibly citrus sauce.
