4 rounded bulbs fennel
45 ml (3 tbsp) olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 eggs, hard-boiled and chopped
100 g (4 oz) 2 cups fresh breadcrumbs
15 ml (1 tbsp) chopped fresh mint
15 ml (1 tbsp) chopped fresh coriander (cilantro)
75 g (3 oz) 3/4 cup grated Parmesan cheese 
Salt and pepper
8 black olives, pitted


Heat the oven to 200°C (400°F) Gas mark 6

Trim the feathery tops from the fennel and reserve.

Cut the fennel in half, lengthways and place in a pan of boiling salted water for 2 minutes. Drain, cool and scoop out the centre layers with a sharp knife.

Chop the scooped out flesh and set aside.

Heat 15 ml (1 tbsp) oil in a frying pan and cook the onion for 10 minutes until golden. Add the reserved chopped fennel and the garlic and cook for 2 minutes. Stir in the eggs, breadcrumbs, mint and coriander. Season with salt and pepper and fill the fennel shells with the mixture.  

Place in an oiled baking dish and sprinkle with the Parmesan cheese. Drizzle over the remaining oil and cook at for 30 minutes. Garnish with the fennel tops and the olives.

Serves 4