Spring veg and chicken stew recipe

Heat the oil in a shallow casserole and gently cook the pancetta until golden and crisp. Remove with a slotted spoon and set aside.

Add the fennel, shallots and garlic to the pan with the butter and cook for 5 minutes until starting to soften. Stir in the flour and cook for just a minute, then slowly stir in the wine and stock. Bring to a simmer then add the chicken, pancetta and potatoes and cook for 10 minutes, until the chicken is just cooked.

Add the green beans, broad beans and peas and simmer for 6 minutes, then stir in 2 tbsp Red pesto and season. Serve in bowls, topped with ½ tsp additional pesto and a good sprinkling of fresh flatleaf parsley.