Heat oven to 200C/fan 180C/gas 6 and put
a pan of salted water on to boil. Trim the
fennel tops, then cut into wedges. Boil for
5-6 mins, then drain well. Arrange in an
ovenproof dish, season and sprinkle with
nutmeg. Stir the garlic into the cream and
pour over the fennel. Top with the Parmesan,
then bake for 20 mins until golden.