Requires: 4 red peppers, 1 large fennel bulb trimmed, 1 large potato, peeled, 2 tbsp olive oil, plus extra to drizzle, 1 tsp fennel seeds, 1 ½ tsp cater sugar, Sea salt and black pepper, Splash of per nod, 500ml chicken or vegetable stock, 75ml soured cream, Few dill sprigs for garnish