Pork and caraway stuffed baby fennel

Instructions

1. Preheat oven to 180°C. Line a baking tray with baking paper. Cut each fennel in half. Remove fronds and reserve ¼ cup. Using a sharp knife, remove core from each bulb. Cut out centre from fennel to make a shell, leaving a 2cm border. Finely chop centre pieces. Place fennel halves on prepared tray and drizzle with half the oil. Bake for 15 minutes.
2. Meanwhile, heat remaining oil in a medium non-stick frying pan over medium-high heat. Cook mince, breaking up any lumps, for 5 minutes or until browned. Add garlic and finely chopped fennel and cook, stirring, for 2 minutes. Add caraway seeds and shallot and cook, stirring, for 2 minutes. Stir in lemon rind, half the lemon juice and half the fennel fronds.
3. Spoon mince mixture into fennel halves, pressing down gently. Bake for 5 minutes or until fennel bulb is tender. Sprinkle with parmesan, remaining lemon juice and fennel fronds.