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

HEALTHY, satisfying dinner. Serves: 4.

Ingredients

80g pack prosciutto, torn into pieces

2 tbsp olive oil

1 fennel bulb, sliced 2 garlic clove, crushed 1 tsp chilli flakes 4 thyme sprigs 150ml chicken stock

Method

2 x 400g cans butter beans

400g can tomatoes 200g bag sliced kale 1 Fry prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn down heat to low, pour in oil and add fennel with a pinch of salt. Cook for five minutes until softened, then add garlic, chilli flakes and thyme, and cook for two minutes. Pour in stock and bring to a simmer.

2 Tip in butter beans, along with their liquid, and tomatoes, and bring to a simmer. Cook for five minutes, then stir through the kale. Once wilted, ladle stew into bowls, removing thyme and topping with reserved prosciutto.