TODAY’S RECIPE: Prosciutto, kale & butter bean stew

HEARTY dish. Serves: 4.

Ingredients

80g pack prosciutto, torn into pieces

2 tbsp olive oil

1 fennel bulb, sliced

2 garlic cloves, crushed

1 tsp chilli flakes

4 thyme sprigs

150ml white wine or chicken stock

2 x 400g cans butter beans

400g can cherry tomatoes

200g bag sliced kale

Method

Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn heat down to low, pour in oil and tip in fennel with a pinch of salt. Cook for five minutes until softened, then throw in garlic, chilli flakes and thyme and cook for a further two minutes. Then pour in wine or stock and bring to a simmer.

Tip butter beans into stew, along with liquid, then add tomatoes, season well and bring to a simmer. Cook undisturbed for five minutes, then stir through kale. Once wilted, ladle stew into bowls, removing thyme sprigs and topping each portion with remaining prosciutto.