Warm salad of garlicky white beans, buttery radish and fennel bulb

Add a glug of olive oil, 100g butter, 1 finely sliced fennel bulb, small handful fresh sage, rosemary and thyme leaves and 2 peeled and minced garlic cloves to a medium pot over medium heat and gently sauté, 10 minutes. Add 10 quartered radishes and 125g diced bacon (optional) to the pot and turn the heat to high. Fry for a further 10 minutes before adding 1 x drained 400g tin butter beans and seasoning well to taste with salt and freshly ground black pepper. Serve warm with a drizzle of olive oil and garnished with fresh sage leaves.