A recipe from the Good Food collection.
5 ripe tomatoes
2 leeks, white part only, sliced
2 garlic cloves, finely chopped
1 large fennel bulb, washed, halved, cored and sliced
60 ml (2 fl oz/1/4 cup) extra virgin olive oil
60 ml (2 fl oz/1/4 cup) Pernod
2 bay leaves
5 thyme sprigs
500 g (1 lb 2 oz) all-purpose potatoes, peeled and cut into large chunks
400 g (14 oz) tin cannellini beans, rinsed and drained
250 ml (9 fl oz/1 cup) vegetable stock
250 ml (9 fl oz/1 cup) dry white wine
ready-made pesto, to serve
1. Preheat the oven to 180°C (350°F/Gas 4). Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge into cold water and peel the skin away from the cross. Scoop out the seeds with a teaspoon, chop the flesh and place in a large baking dish.
2. Stir in the leek, garlic, fennel, olive oil, Pernod, bay leaves and thyme. Mix well and set aside for at least 30 minutes, or preferably several hours if possible, to allow the flavours to develop.
3. Cover the dish and bake for 30 minutes. Add the potato, beans, stock and wine, mix well, then cover and bake for a further 35-45 minutes, or until the potato is cooked through. Remove the bay leaves and thyme sprigs.
4. Serve in warmed bowls, topped with a spoonful of pesto.