Oat crumble with fennel, butter beans and tomatoes recipe | Sainsbury`s Magazine

Ingredients

• 2 large fennel bulbs (about 650g)
• 30g unsalted butter
• 2 garlic cloves, finely sliced
• 30g plain flour
• 150ml white wine
• 300ml vegetable stock (made with ½ stock cube)
• 1 x 570g jar Bold Bean Co Queen butter beans, drained
• 125g crème fraîche
• 2 tbsp chopped fresh tarragon, plus extra leaves to serve
• 200g cherry tomatoes
• 110g whole rolled oats
• 90g plain flour
• 90g cold unsalted butter, cubed
• 60g parmesan*, finely grated