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Ingredients 

3 bulbs fennel, bay leaf

The Sauce:
2 tbsp butter
1/4 cup plain, untreated flour 
1 1/4 cups milk 
2/3 cup cream. 
1 cup Cheddar cheese 
Grated 1/2cup bread crumbs 
Salt as required
Freshly ground black pepper

Method:

Trim the funnel and simmer in salted water with a bay leaf for about 30 minutes until tender. 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. Drain the fennel and cut each bulb into half. Lay the halves in a flame-proof dish and pour the sauce over them. Sprinkle with remaining cheese and bread crumbs. Put under a hot grill to brown and melt the cheese.

Note: For a tangier sauce, add a little powdered English mustard to taste.

More this week: Cheese Pastry

Published on 3^rd May 2002