Roasted fennel is a great way of serving this vegetable, if you don’t fancy it raw. By adding a blue cheese and seed topping, you’re turning into so much more than a side dish. Grind the seeds well in a coffee grinder, to form a breadcrumb-like texture. If you don't have a grinder, you can pound them with a pestle & mortar or just chop them. This recipe is delicious with a delicate blue cheese and works well with Dolcelatte or Cambozola. Avoid stronger cheeses such as Danish Blue or Stilton, as they could overpower the flavour of the fennel. Serve with baked potatoes, a side salad or coleslaw.