Step 1

Preheat oven to 200°C (180°C fan) mark Cut fennel into slim wedges (no more than 1.5cm at their thickest), removing any tough central core. Heat 1½tbsp oil in a large frying pan over medium-high heat and fry fennel, until golden and softening, about 10min.

Step 2

Meanwhile, mix breadcrumbs, Gruyère, remaining oil and some seasoning in a small bowl; set aside.

Step 3

Arrange fennel in a large ovenproof serving dish. Return pan to the heat, add stock and crème fraîche, whisking to combine. Bring to a simmer, season and pour over the fennel. Cover dish with foil.

Step 4

Cook in oven for 45min until fennel is tender, removing foil and topping with the crumb for the final 15min. Serve.