1. Trim the courgettes and slice into 1 cm rounds. Crush the garlic and finely chop the onion.
2. Heat a non-stick pan over medium heat and add the olive oil. Once hot, add the onion, garlic, lemon zest, fennel seeds, and chilli flakes. Season with salt and pepper, then sauté gently for 5 minutes until softened and fragrant.
3. Add the sliced courgettes to the pan, cover with a lid, and cook very gently for 30 minutes. The courgettes will become silky soft and absorb all the aromatic flavours. While they cook, prepare the salsa verde.
4. Finely chop the parsley, basil, mint, garlic, anchovy fillets, and Gordal olives together. Transfer to a bowl and stir in the lemon zest and extra virgin olive oil. Season with salt, pepper, and lemon juice to taste. Set aside.
5. Spoon the butter beans and their jarred liquid into the courgette pan, along with the hot vegetable stock. Bring to a gentle simmer for 5 minutes until the sauce thickens slightly and coats the beans. Taste and adjust seasoning, adding a squeeze of lemon juice if needed.
6. Ladle the creamy butter beans and courgettes into bowls. Spoon a generous dollop of green olive salsa over the top and serve immediately with crusty bread to mop up the sauce.

Little Tips & Variations:

Make it vegan: Swap the anchovy fillets for a few cornichons and use olive oil. The salsa is just as flavourful without the fish.

Boost umami: Add a sprinkle of Palmesan or nutritional yeast over the finished dish.

Short on time? Skip the homemade salsa and stir in a couple of tablespoons of good-quality pesto instead.

Make it ahead: The bean base keeps well in the fridge for up to 3 days. Store the salsa separately and add fresh when serving.