Fennel & Cannellini Bake

BASE Preheat the oven to 220C. Add 1 can of cannellini beans with the brine into a blender. Pour in the cream, lemon juice, 1 tbs of olive oil and purée until smooth. Drain and rinse the remaining can of beans and set aside.

Cut the fennel bulb in half lengthwise then slice crosswise into pieces about 1/4 inch thick. Heat the remaining 2 tbs oil in a large pan over medium heat. Add the sliced fennel and sauté until it just begin to soften. Stir in the garlic and cook until it softens and is beginning to brown.

Turn off the heat. Add the puréed bean mixture, drained beans, salt and pepper into the pan. Stir until the fennel and beans are combined.

CRUMB TOPPING Mix the breadcrumbs, parmesan, lemon zest, salt and pepper in a small bowl. Pour over the melted butter and stir it through the dry mix. Sprinkle the crumb evenly over the fennel and white bean mixture.

Bake in the oven until the crumb topping is golden brown ( about 15 minutes) then serve it with meat, fish or chicken. ENJOY

The anise flavour of the fennel becomes much milder when cooked, but retains a lovely aromatic smell. If I am making this as a main meal I add cooked chicken pieces, sausages (any flavour but pork and chicken are amazing with it) and pork chipolatas are a favourite with the younger kids. Bacon pieces, peas and butter beans are also a good match with the fennel.