Baked fennel with crushed red pepper & Parmesan cheese from From the Oven to the Table: Simple Dishes That Look After Themselves (page 82) by Diana Henry

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Notes about this recipe

  • sarah_22kzqy on May 03, 2026

    Love this, only for two and used just the one fennel bulb and half a teaspoon of chilli flakes

  • William_F on April 26, 2022

    Followed this blindly and blew my mum's head off with the three teaspoons of chilli flakes. I'd go for three pinches in future.

  • mondraussie on September 11, 2021

    Fantastic and very easy!

  • Yildiz100 on June 01, 2020

    A delicious and easy side dish. I sliced my fennel rather than cutting into wedges as I had rather thin bulbs that didn't make impressive wedges. I liked the way the texture turned out, so I would do that again, though wedges would look nicer. If cut into wedges, baking time may need to be increased. Times were just right for my sliced fennel. I reduced the fennel seeds to about 1 tsp, and I was glad I did. This was enough for a distinctively fennel-y flavor without being overwhelming.

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