Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1/2 x 154g pack smoked diced pancetta
2 onions, thinly sliced
1 medium butternut squash, peeled, deseeded and cut into chunks
350g turnips, peeled and cut into small wedges
400g can essential Red Kidney Beans, drained
500ml pack Cooks' Ingredients Vegetable Stock
145g tub red chilli pesto with tomato
Method
Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.
Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,745kJ/ 418kcals
Fat
20.2g
Saturated Fat
4.3g
Carbohydrates
39.1g
Sugars
21.1g
Fibre
13.9g
Protein
13.1g
Salt
1.6g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Cooks' Ingredients Diced Pancetta in trolley 0