Fennel Purée

• 150 g Unsalted butter
• 100 g Shallots, sliced
• 3 Medium heads

Melt 150 g butter in a heavy-based saucepan and sweat the shallots for 5 minutes without colouring. Add the fennel and continue to sweat over a low heat for a further 10–15 minutes without colouring until the fennel is tender. Pour in the Pernod and reduce until it has evaporated. Add the chicken s