Preheat oven to 180°C/356°F.

Slice your fennel bulbs in half and place them into a deep baking tray with the flat sides facing down.

Combine 1 litre of boiling water with the butter and miso paste. Mix to combine.

Pour the miso liquid over the fennel, cover with foil and pop into the oven for 30 mins. Flip the fennel over, basting with the liquid and cook for another 30 mins with the foil removed.

Meanwhile, crush the cashews.

Add a big glug of oil into a saucepan and gently toast your cashews for 2 mins. When the cashews are slightly browned, add chilli powder and cook for an additional 30 secs. After that, add your breadcrumbs and a pinch of salt.

When the fennel is fork-tender, remove it from the oven and place it onto your serving dish. Drizzle with more miso sauce and sprinkle on your cashew crumb. Finish with lots of lime zest and enjoy.