In a large saucepan (ideally something like a Le Creuset) fry the onion in the oil for 5 minutes until soft and turning golden.
Add the garlic and the squash and fry for a further 3 minutes, not forgetting to stir so that it does not stick to the pan.
And the wine and beans and fry off for a couple of minutes before adding the tomatoes, puree and cayenne pepper.
Cover the dish and simmer for about 40 minutes until the squash is soft.
Remove the lid and simmer for another 15 minutes to remove any excess juices and therefore thicken the Casserole. Once it is nice and thick, stir in the cream.
Preheat the oven to 180C
For the roasted cod, wrap the cod in the bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned.
Transfer to the oven and roast for five minutes, or until completely cooked through.
To prep your beans, cut them into thin strips and quickly simmer in the lemon juice, water and seasoning for 1-2 minutes; until soft but still lovely and green
Plate all the ingredients, serve and enjoy