Remove the outer leaf or two from your fennel bulbs (they may be a little tough). Trim off any stalks which are still attached. Slice the bulb into thin wedges (maximum 2cm wide) as if cutting a cake. The layers of each wedge should be held together by the base of the bulb.

In a glass, mix up melted butter, olive oil, salt and freshly ground pepper. Generously baste the wedges on both sides with this mixture. Lay the wedges on a tray lined with alfoil and cook at 200C for 20 minutes, turning once (using tongs makes this easier). If the wedge looks dry when you turn it, brush on more oil mixture. Serve hot.