Leek, cannellini bean & ham stew

Preheat the oven to 180˚C, gas mark 4. Wash the leeks in a colander. Put the butter and oil in a flameproof casserole dish over a medium-low heat. Add the leeks and garlic with a pinch of salt and sauté for 10 minutes, until the leeks are soft and any liquid has evaporated.

Meanwhile, cut the fennel bulb into thin wedges. Finely grind the fennel seeds using a pestle and mortar. Add both to the pan along with the chilli flakes; sauté for a further 10-12 minutes, until sticky and turning golden. Pour the beans and their liquid into the pan, along with the remaining ingredients. Season and bring to the boil.

Transfer the casserole dish to the oven and cook for 45 minutes, giving it a stir halfway through. If you want a richer stew, turn the heat up to 200˚C, gas mark 6 and cook for a further 10-15 minutes, until thick and sticky. Season, adding a little more cider vinegar if needed. Scatter over the reserved fennel fronds and serve with crusty bread to soak up the juices.