Energy efficient and time-saving recipes are a must this winter and these veggie dishes are packed full of flavour, too!
FENNEL & WHITE BEAN STEW WITH LEMON & MINT
This light, flavourful stew makes a delicious lunch or supper served simply with some good crusty bread. The fennel is cooked two ways to add texture and flavour to the finished dish.
SERVES 4 PREP 10 MINS | COOK 40 MINS
• 2 large fennel bulbs
• 5 tbsp extra virgin olive oil, plus extra to serve
• 5 garlic cloves, finely sliced
• ½ tsp fennel seeds, lightly crushed
• 1 onion, finely sliced
• 2 bay leaves
• 2 fresh thyme sprigs
• 150ml dry white wine
• 500ml hot vegetable stock
• 400g peeled waxy potatoes cut into 2cm chunks
• 2 x 400g cans cannellini beans, drained and rinsed zest and juice of 1 lemon
• 2 tbsp finely chopped fresh mint
• Sea salt and freshly ground black pepper
• Grated vegetarian Italian hard cheese (or vegan alternative), to serve (optional).
1. First, prep the fennel. Cut off any green leafy fronds and keep to one side for a garnish. Trim the roots very slightly, keeping the bulbs intact, and remove any tough or brown outer leaves. Cut one of the bulbs into quarters from tip to root. Cut the quarters lengthways into 2-3 smaller wedges, keeping the root section intact to prevent them from falling apart. Now cut the second bulb in half from root to tip and finely slice each half into half-moons. Keep the two styles of sliced fennel separate.
2. Heat 4 tbsp of the oil in a wide shallow pot over a medium heat. Add the fennel wedges in one layer and cook, without disturbing, for 4-5 minutes until the first side has turned golden brown. Turn the wedges over and cook for another 3-4 minutes, or until golden. Transfer to a plate, leaving as much of the oil behind as possible.
3. Add the garlic and fennel seeds to the pot and cook, still over a medium heat, for a couple of minutes, or until the garlic has turned golden. Now add the onion and finely sliced fennel, along with the bay leaves, thyme, another 1 tbsp oil and a pinch of salt. Cook for 8-10 minutes, stirring regularly, until the volume of the vegetables has reduced and they’ve started to break down and colour a little.
4. Add the white wine and allow to bubble up for a minute or two, then add the stock, along with 1½ tsp salt and ¼ tsp black pepper. Give everything a good stir, then return your browned fennel wedges to the pot, along with the potatoes. Bring to a simmer, cover with the lid and cook for 15 minutes, with a stir halfway through.
5. Add the beans, replace the lid and cook for another 5 minutes, or until the potato is fully cooked. Stir through the lemon zest and juice and sprinkle with the chopped
