1-2 fennel bulbs, 1oz butter, 3 teaspoons flour, 5 floz orange juice, grated rind of 2 oranges, 2 tablespoons chopped parsley.
Chop the fennel into quarters, steam or boil for 5 mins (late crops need 10mins) Make the sauce:- Melt butter, add flour and stir. Pour on orange juice and stir over a gentle heat until it thickens. Remove from heat and add orange rind and most of the parsley. Pour sauce over fennel, sprinkle with left over parsley and ENJOY!