Beautifully caramelised fennel on a bed of creamy white beans. A really simple meal to put together, but such a showstopper. I like to add fennel seeds to the bean base to really amplify the anisey flavour throughout.

Ingredients

1 large head of fennel, cut into 6-8 wedges, herby fronds picked off
1 large shallot, finely diced
A few sprigs thyme
1 tsp fennel seeds
60g pitted green olives, halved lengthways
A really good knob of butter
400g can of cannellini beans
1 lemon
Olive oil
Salt and pepper

Looking for substitutions?

If your fennel comes with little or no herby frond attached you can just omit it, or use dill/parsley in its place.
Swap the cannellini for butter beans or even chickpeas.
Swap the shallots for white onion or leek.
Use crushed garlic and/or chilli flakes in place of the fennel seeds.

Recipe

1. Place a cast iron pan over a high heat with a little oil. Add the fennel in a single layer. When the underside is coloured turn them, so that both sides are well coloured. Add the thyme, butter and salt to the pan and turn down the heat to low. Cook until the fennel is tender, turning from time to time. Add the olives to the pan to warm through
2. Meanwhile sweat the shallots in a saucepan over a medium heat with a little oil. When starting to soften stir in the fennel seeds and cook out for 1-2mins. Stir in the beans and continue to cook, stirring regularly/ vigorously until they are soft and creamy – add a little water if the pan starts to dry out. Roughly chop half the fennel fronds and stir it in with lemon juice and salt to taste
3. Spoon the beans into a bowl and top with the fennel, olives and remaining fronds

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