Warm fennel, butter bean and parmesan dip

Name: Warm fennel, butter bean and parmesan dip
Cuisine: European, Mediterranean
Ingredients: 2 fennel bulbs, trimmed (keep the fronds to serve) and quartered; 6 whole garlic cloves in their skins, plus 2 garlic cloves, crushed; 125ml extra-virgin olive oil, plus extra to drizzle; 1 tsp fennel seeds; Leaves from 1 fresh rosemary sprig, chopped; Pinch chilli flakes; 2 x 400g tins butter beans, drained and rinsed; Juice ½ lemon; 75ml double cream; 60g parmesan; Crostini (baguette sliced into 1cm thick rounds, brushed with olive oil, then grilled until golden); Crudités: thinly sliced fennel, celery sticks, and red and white chicory leaves