Oven-baked ‘finocchio impanato’ (crumbed fennel)

Preheat the oven to 230°C conventional oven/ 210°C fan-forced (450° Fahrenheit/Gas 8). Line 2 baking trays with baking paper. Pour 2 tablespoons of oil into each baking tray. Use your hands to spread the oil until base is completely covered.

Trim the fennel bulbs by removing any green stalks. If the base of the fennel bulb is a little brown, cut a thin slice off. Use a vegetable peeler to remove any brown parts from the sides of the fennel. Cut the fennel bulb in half, then into 1cm thick slices, keeping them joined at the root.

Place the sliced fennel into a medium-sized saucepan and cover with cold water. Bring to the boil over medium heat, then cook for a further 2 minutes. Drain and set aside to cool slightly.

Place flour in a bowl. In a separate bowl, combine the breadcrumbs and parsley. Use a fork to lightly whisk the eggs in a third bowl.

Coat 1 fennel slice in flour, shaking off any excess. Dip the flour coated fennel in the egg mixture, then coat in breadcrumbs. Place the crumbed fennel onto the prepared baking trays. Repeat with the remaining fennel.

Bake for 15 minutes, turning half way through cooking. Serve immediately – buon appetito.