Fennel and butternut squash stew with cannellini beans



  1. Heat the oil in the pressure cooker over a medium heat. Add the fennel, onion, garlic, chilli and pepper and fry for 4–6 minutes, until fragrant.
  2. Add the fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
  3. Add the squash, beans and stock. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes).
  4. Remove the pressure cooker from the heat and leave to depressurise.
  5. Serve with crusty bread or rice