Fennel Purée

• 1 large fennel, trimmed and chopped
• 150 ml double cream
• sea salt and black pepper

Put the fennel, cream and some seasoning in a small pan. Bring to a simmer, cover and cook for 8–10 minutes until the fennel is very soft. Transfer to a food processor and blend to a fine purée.

Warm through in a pan over a low heat to serve.