Ingredients

• 2 tbsp olive oil
• 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved
• 2 garlic cloves, grated
• 1 large red onion, chopped
• ½ tsp black pepper
• ½ tbsp fennel seeds, lightly crushed
• 4 tbsp dry white wine
• 1 butternut squash, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces
• 400g tin cannellini beans (or butter beans), rinsed and drained
• 500ml/18fl oz vegetable stock
• 2 tsp chopped red chillies

Method

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