I just love caramelised fennel, propped up here on a silky bed of butter beans to be swiped at with bread.

Ingredients

Makes 2 portions
2 medium fennel, each cut lengthways into 6-8 wedges, with the herb/ frond finely chopped
700g jar butter beans, not drained
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tsp fennel seeds
1 tsp picked thyme leaves
A good knob of butter
A little lemon zest and a good squeeze of juice
Olive oil
Salt & pepper

Recipe

1. Sweat the shallots in a little oil in a medium pan until softened. Stir in the garlic and fennel seeds. Cook out for 2-3 mins then stir in the beans. Keep stirring until the beans are very tender, add water if necessary to keep the pan from becoming too dry. Stir in the lemon
2. Blend two thirds of the bean mixture until smooth – if necessary add a splash of water and scrape down the sides of the food processor to help it blend. Stir the fennel fronds into the remaining beans. Season both bean mixtures to taste
3. Meanwhile place a little oil in a cast iron pan over a medium heat. Add the fennel, colour on one side, then turn. Reduce the heat to low, add the thyme, butter and salt. Keep cooking over a low heat until the fennel is completely tender
4. Spread the bean purée over a serving plate and top with the fennel and the remaining beans

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