Method

• 1.
  Trim the fennel stalks and reserve a handful of the fronds. Slice the fennel vertically into 1 ½ cm thick slices then brush with oil. Preheat a bbq or chargrill over high heat. Carefully place the fennel slices on the chargrill, making sure you don’t break them up and cook for 2-3 minutes on one side until charred.
• 2.
  Remove and set aside.
• 3.
  Preheat oven to 220 degrees (200 fan forced). Place the cream, stock, garlic, rosemary and bay into a saucepan and place over medium heat. Bring to a simmer, reduce heat to low and cook for 5 minutes until slightly reduced and flavours have infused.

• 4.
  Season to taste.
• 5.
  Arrange the fennel in a shallow roasting pan or dish, charred side up, overlapping slightly, then carefully pour over the cream mixture, making sure you coat all of the fennel pieces. Roast for 10 minutes then remove and scatter over the parmesan. Return to the oven and cook for a further 10-15 minutes until fennel is tender, parmesan is golden and cream has reduced slightly.
• 6.
  Meanwhile, for the crumb, combine the oil and camomile and set aside while you prepare the bread, this will allow the oil to infuse slightly. Place the bread in a food processor and pulse until finely chopped.
• 7.
  Combine with remaining ingredients and oil and toss to combine. Place on another baking tray and roast under the fennel for 8 minutes or until golden and crisp.
• 8.
  Remove the fennel from the oven and drizzle with lemon juice. Scatter over the breadcrumb, reserved fennel fronds and microherbs.