This is a quick and extremely satisfying meal that me and mom knocked up out of what happened to be in her fridge on a day that we had been antiquing pretty rigorously. This is a very lazy yet highly impact dish which satisfies a need for both comfort and flavor. I’m pretty sure this could be improved upon with time and buggering about but sometimes you just need something delicious as close to now as possible. The sauce A head of fennel (head? Heart? Roughly chopped) An onion (also roughly chopped) 3 cloves of garlic (minced) A punnet of small tomatoes (half whole, half halved) A teaspoon of tomato puré (we used red pesto) Soft goats cheese (not much, about 30 grammes) A big bunch of rocket Olive oil Begin softening your onions and fennel in the olive oil over medium heat. Don't stir too much in order to develop some brownness on the bottom of the pan. Add the garlic and continue this process until the onions and fennel begin to soften. Take the zest from t...