Pancetta, Butternut & Bean Stew

You will need

½ x 154g pack smoked diced pancetta
2 onions, thinly sliced
1 medium butternut squash, peeled, deseeded and cut into chunks
350g turnips, peeled and cut into small wedges
400g can Red Kidney Beans, drained 
500ml pack Vegetable Stock
145g tub red chilli pesto with tomato


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.

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.

Recipe and image courtesy of Waitrose & Partners