Clam, cannellini bean & fennel stew

If using frozen clams, defrost as per pack instructions. Heat the oil in a large casserole dish or high-sided frying pan over a medium- high heat, then tip in the shallot and fennel with a pinch of salt; fry for 10-15 minutes until softened. Stir in the garlic, chilli flakes and fennel seeds; cook for another 2-3 minutes until aromatic. Pour in the vermouth and let it reduce by ½, then pour over the fish sauce and 300ml water. Bring to the boil, then simmer for 10 minutes.

Tip in the beans and clams, then cook for 5 minutes. Remove and discard any clams that have not opened. Stir through the parsley; season. Divide between shallow bowls, drizzle over a little extra oil and scatter over the reserved fennel fronds with a little freshly ground black pepper. Serve with crusty bread, if liked.