I'll get back to you with pudding and sauce, but the fennel soup is very easy to make - you just chop up a couple of bulbs, a couple of carrots, a medium onion, some garlic, and chuck them in the slow cooker. Add around half a cup of dry white beans, soaked overnight, cover the lot in stock, and then stick the cooker on auto for something like eight hours. (Alternatively you could probably just simmer it on the stove for a couple of hours.) When it's done, blend it - the beans add body. (I make stock for this recipe by freezing fennel and carrot scraps until I have a couple of takeaway containers full, then simmering them for a couple of hours in water.)