Discard roots and feathery bits of two heads of fennel. Slice them thinly. Fry gently in a little olive oil, until very soft (about 40 mins, low heat). Put into a food processor and whizz to a puree. A bit of pepper is good, but otherwise this is fine as it is. Reheat gently when required. Isn’t that easy! We have it with the stilton and walnut loaf we have for Christmas dinner, with all the other usual stuff.