This is one of those recipes that you crave when you come home on a cold evening and just want something moorish, comforting, and full of goodness, and we promise you it is all of the above! The kalamata olives are really what seal the deal, so make sure you savour each bite of those beauties!


  • 2 tbsp veg stock
  • 2 cloves of garlic
  • 1/2 carrot
  • 5 full scallions
  • A decent handful of pitted kalamata olives
  • 1 full fennel head
  • 1/2 chilli
  • 1 bay leaf
  • 1 can of white butterbeans (drained and rinsed)
  • 2 tins chopped tomatoes
  • 100ml (1/2 tube) tomato purée
  • 1 lemon
  • A handful of parsley
  • Decent pinch of black pepper
  • 1 tsp salt


  • Turn your frying pan on a high heat and add in your veg stock.
  • Peel and chop the garlic finely.
  • Grate the carrot into the pan and add the garlic.
  • Finely chop the scallions.
  • Add the kalamata olives and scallions to the pot.
  • Keep stirring.
  • Finely chop the fennel and add to the pan, along with butterbeans and bay leaf.
  • Add the chopped tomatoes and tomato purée.
  • Quarter the lemon and add it straight into the mix
  • Add in the chopped parsley (but save a little for garnish)
  • Finally add your seasoning, and enjoy!

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