Calzone - I shall tell all 
Creamy fennel
Slice up some fennel bulbs - can be as many as you like, but I used three this time.
Place in boiling water for around 10-15 mins until tender. Strain and keep a bit of the lovely, fennel-infused stock.
Meanwhile fry off some spring onions - again can be as many or as little as you like, they just give a nice flavour. Add a small amount of the fennel stock and reduce a bit (not too much or the sauce will be too thin). Glug in a healthy amount of cream and throw in a handful of grated cheese (cheddar is good). It should thicken a bit. Season to taste and either add some of the green fennel tops or some dill to the sauce (I use dill as I like a stronger flavour)
Place fennel in an oven-proof bowl, pour over sauce and place in the oven to keep warm until required. If you are feeling extra in need, you can also sprinkle some cheese, perhaps Parmesan, on top and brown under the grill.
Tis delish with sausages, roast chicken, fish...
Sorry for the slightly slapdash approach to this recipe, I will find the correct measurements if anyone wants them, I just go by look and feel!