Method

• 1.
  Preheat oven to 180°C. Cut half the stem off the fennel, and reserve. Cut fennel bulb lengthways into 4 thick slices, then place cut side up in a small baking dish. Cut fennel stem into 5mm-thick slices and scatter over the top.
• 2.
  Place caraway seeds in a pestle and mortar and roughly crush. Add garlic and pound together. Roughly chop 2 tbs sage, add to pestle and mortar and pound to combine. Mix in the butter and season. Spread over the cut sides of the fennel. Cover with baking paper and foil and bake for 50 minutes or until fennel is tender when pierced with a skewer.
• 3.
  Remove foil and baking paper, drizzle over cream and scatter over fontina and remaining whole sage leaves. Bake for 20 minutes until golden and bubbling (increase oven to 200°C if you need more colour in the last 5 minutes).
• 4.
  Turn oven to grill and brush baguette slices with olive oil. Place on a baking tray and grill for 2 minutes on each side, or until golden. Serve alongside gratin.