Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish, drizzle with 2 tablespoon of artichoke oil, add a pinch of sea salt and black pepper, pour in the bean stock from the beans jar (using a sieve to collect the beans) then arrange the fennel in a single layer, cover with tin foil and roast for 1 hour.

Meanwhile, mix half the parmesan with the cream and a splash of water to loosen slightly.

Remove the foil from the tray, spoon over the chickpeas, followed by the cream mixture, and scatter with the remaining parmesan. Return to the oven for 15–20 minutes until golden and bubbling.

Finish with a flourish of chopped fennel fronds and a final crack of black pepper.

A crisp green salad or lemon-dressed rocket. Also excellent piled onto toasted sourdough or alongside grilled fish.