This #plantbased #vegan recipe is so simple with few ingredients but super tasty. The fennel is seared in the pan to give the base flavour, then roasted in the oven until soft and charred. Two types of white beans are used, and braised in wine and the liquid the beans are in. Topped with basil leaves, makes such a beautifully spring like dish.

• olive oil for frying
• 1 fennel bulb, sliced into wedges
• 2 large shallots, finely diced
• 1 punnet baby plum tomatoes
• ½ tsp. smoked paprika
• ½ tsp. chilli flakes
• 2 large cloves of garlic, finely sliced
• ½ orange pepper, finely sliced
• 1 tbsp. tomato puree
• 1 can cannellini beans in water, drained but reserve the water
• 1 can butter beans, drained but reserve the water
• 1 glass white wine
• 1 tsp. sea salt
• 1 tsp. cracked black pepper
• 5/6 clumps frozen spinach, or half a bag of fresh baby leaf
• 30g fresh basil leaves

• Pre-heat the oven to 200 degrees.
• Sear the fennel wedges in a little olive oil on both sides, place onto an oven tray and cook in the oven until soft and charred.
• Whilst the fennel is cooking, sauté the shallots in the same pan until softened.
• Add the tomatoes and mix well before adding the paprika and chilli flakes.
• Sprinkle in the garlic and fresh pepper, stir and cook for a minute.
• Squeeze in the tomato puree and mix well.
• Empty in both of the beans and mix, then pour in the wine; let this bubble away for a few minutes to reduce down.
• Season well and pour in the water from both of the bean cans, give it a good stir.
• Add the spinach evenly over the stew, cover the pan and simmer for 7-8 minutes.
• Place the fennel over the stew, sprinkle over the basil leaves and serve.