- 8 baby fennel bulbs
- 150 g feta
- 1 crushed green chilli
- 2 cloves thinly sliced garlic
- ½ cup cream
Preheat the oven to 180°C.
Slice 8 baby fennel bulbs in half lengthways and arrange in an ovenproof dish.
Crumble over 150 g feta, 1 crushed green chilli and 2 cloves thinly sliced garlic.
Drizzle over ½ cup cream to just cover the fennel, season to taste and bake for 15 to 20 minutes, or until golden and bubbling.
Serve hot with roast chicken and mashed potatoes.