Ingredients (serves 4):

2 Large fennels
6 oz chopped shallots
1 jar of beetroot chutney
4 oz chopped fresh herbs
2 tsps cajun spice
6 fl oz whipping cream

Method:

Using a drizzle of olive oil and a knob of butter, slightly sweat the chopped shallots until just tender.

Next stir in the washed, peeled and finely chopped fennel. Allow to cook for approx. 3 mins or until just tender. Sprinkle with the cajun spice, herbs and Chutney.

Stirring all the time, bring the vegetables to the boil again, add the cream and serve immediately.