Baked Fennel

Save the fennel fronds and sprinkle finely chopped over the dish before serving.

Put the baking dish in the oven straight away so the gratinating starts more quickly.

Use just enough water to cover the bottom of the pot so the fennel doesn't become watery.

Salt sparingly, as the Parmesan will add extra seasoning later.

Grate the Parmesan fresh — it melts better and is more aromatic.

Dotting with butter creates an especially evenly golden-brown surface.

If the surface browns too quickly, loosely cover the dish with foil and finish baking uncovered for a short time at the end.