Start by adding the oil to a medium heated pan and allow to warm up and add the onions and salt and cook for 5 minutes and stir them till they go all translucent. Then add the fennel, both peppers and garlic and cook for a further 5 minutes stirring constantly. Add the potatoes, Butternut Squash and the vegan veg stock and sir thoroughly. Add the smoked paprika, thyme and bay leaves give them 2 minutes to infuse.

Add the passata and tomato Purée give a good stir and add the Cavolo Nero and butterbeans then season with the pepper and more salt if needed. Cool for the first hour with the pan lid on to help the vegetables steam for the last half n hour cook with the lid on constantly checking and stirring. Make sure all the veg is nice and soft but firm still enjoy.