Sort ingredients
annat
QR Code
Listen
Pdf
Heat the oven to 180°C/160°C fan/gas 4. Put the quartered fennel bulbs and whole garlic cloves in a roasting tray. Drizzle with a little oil, add a pinch of salt and a grind of pepper, then toss. Cook in the oven for about 30 minutes, turning halfway through, until soft and starting to brown. Remove and set aside.
Heat the 125ml olive oil in a saucepan over a medium heat. Add the fennel seeds, rosemary, chilli and crushed garlic, then quickly stir in the beans. Add 1 tsp salt and stir until the beans are coated in the herbs and spices. Squeeze the roasted garlic cloves from their skins into the butter bean mixture. Add the cooked fennel and a squeeze of lemon juice, then use a stick blender (or put in a liquidiser or food processor) to whizz until smooth. Add the cream and whizz again until well combined. Spoon into an ovenproof bowl, then chill in the fridge until needed.
To serve, heat the oven to 200°C/ 180°C fan/gas 6. Grate the parmesan over the top of the dip, then put in the oven for 25 minutes or until heated through, golden brown on top and bubbling at the edges. Garnish the dip with the reserved fennel fronds. Allow to cool for 5 minutes before serving with crostini and crudités for dunking.