Braised fennel and butter beans with gremolata oil and cheese crisps recipe | delicious. magazine

Ingredients

• 60g unsalted butter
• Olive oil to drizzle
• 2 fennel bulbs, each cut into 6 wedges
• 5 banana shallots, halved lengthways
• 3 garlic cloves, crushed
• 200ml dry white wine
• 2 x 400g tins chopped tomatoes
• 2 x 400g tins butter beans, drained and rinsed
• 3-4 fresh rosemary sprigs
• 4 fresh oregano sprigs
• Large handful black olives, pitted and roughly chopped
• For the gremolata oil
• 1 large bunch fresh flatleaf parsley, leaves roughly chopped
• 1 garlic clove, roughly chopped
• Grated zest and juice 1 lemon
• 75ml extra-virgin olive oil, plus extra (optional)
• For the cheese crisps
• 50g vegetarian grating cheese (we used gran moravia, from Waitrose)