Soft, creamy and quietly comforting, this is a dish that proves how far great ingredients can go with very little fuss. Perelló butter beans are gently cooked until meltingly tender, then blended into a silky purée that forms the perfect base for sweet, caramelised fennel cooked low and slow.

Serve with good bread for a simple lunch, or as an elegant vegetable side alongside roast chicken or grilled fish.

1. Warm a splash of olive oil in a pan over a gentle heat. Add the shallot and garlic with a pinch of salt and cook for 2–3 minutes until soft, translucent and fragrant.
2. Add the butter beans to the pan along with their liquid (or a little water if preferred) to keep everything loose. Cook gently for 4–5 minutes until the beans are warmed through and beautifully tender.
3. Transfer around two-thirds of the beans to a blender and blend until smooth and creamy, adding a little extra liquid if needed. Season with salt, black pepper and a squeeze of lemon juice to brighten.
4. Meanwhile, heat a little olive oil in a separate pan over a medium heat. Add the fennel wedges and cook until golden on all sides. Lower the heat and continue cooking for 8–10 minutes, turning occasionally, until soft, sweet and lightly caramelised. Season to taste.
5. Spoon the butter bean purée onto a serving plate and gently spread it out. Top with the fennel wedges, the remaining whole beans and the thyme leaves. Finish with a final squeeze of lemon juice and a generous drizzle of olive oil.