Pancetta, butternut and bean stew
- Serves 4
This warming butternut stew is exactly what the doctor ordered and, with the smoky pancetta, you'll certainly be coming back for more
Recipe courtesy of Waitrose & Partners
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Method
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Step 1
Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.
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Step 2
Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.
