Penne with baby fennel in white wine

I just adore baby fennel (and in fact, fennel bulb in general) – this recipe takes most of its flavour from the fennel, with very little else to confuse it.

Can obviously be made with cream, if you want it richer and easier to do, just leave out the flour. We don’t usually have cream, so this is our mid-week alternative and it’s fairly close (and much healthier)!