Fennel

Doneness

Done when the edges are deep-golden and caramelized and the core is fork-tender all the way through. Thinner wedges crisp at the edges while the centre softens to silky; if the core still feels firm when you probe it, give it another 2–3 minutes. Shake the basket at the halfway mark so the flat faces brown evenly rather than scorching on one side, and pull it once the sharp raw-anise smell has turned sweet and nutty.

Oil & seasoning

Toss or spray with oil before cooking — fennel is watery and low in fat, so a coat of oil (plus salt) is what lets the edges caramelize and brown rather than dry out and go leathery. Re-toss after the shake to coat any pale spots.

Season with: Simple: olive oil, salt, and black pepper to let the sweet anise flavour come through., Parmesan and lemon: a shower of grated parmesan in the last few minutes plus a squeeze of lemon at the end., Balsamic: a drizzle near the end deepens the natural sweetness and adds a sticky glaze., Chilli and garlic: red-pepper flakes and minced garlic for a savoury, spicy edge..

Watch out for

• !Cut the wedges through the root end so the layers stay attached — slice across the bulb and they fall apart into loose pieces that scatter and burn.
• !Don't skip the oil — unoiled fennel dries out and turns leathery instead of caramelizing.
• !Trim out the tough fibrous core base and the woody stalks; the stalks stay stringy, though the feathery fronds make a lovely garnish.
• !Keep the wedges in a single layer — crowding steams them, and you want dry caramelized edges, not soft pale ones.
• !Cut the wedges an even thickness so they finish together; thin shards crisp and burn before thick ones soften.