Ingredients

50 ml olive oil

1 garlic clove, skin removed and slightly crushed

4 thyme sprigs

Zest of 1 lemon

4 chorizo sausages, each sliced in half at an angle

Handful of cherry tomatoes

I jar Judion butterbeans, undrained

Black pepper and sea salt

1 small bag of spinach

Sweet smoked paprika

Sourdough or crusty bread

Method

1. Preheat oven to 220°C /200°C fan.

2. Pour the oil into a small saucepan and place on a medium heat. Once hot, add the garlic clove and thyme and fry very gently for 3 minutes, until the garlic starts to caramelise. Discard the garlic and thyme and add the lemon zest. Remove from the heat.

3. Slice the chorizo in half at an angle and place on one side of a baking tray. Add the tomatoes to the other side, spoon over a little of the flavoured oil and season. Roast for 15 mins.

4. Pour the flavoured oil (reserving a tablespoon, with some of the lemon zest) into a food processor along with the butterbeans, ½ teaspoon of sea salt, and a grind of black pepper. Blitz until smooth then warm gently in a saucepan until ready to serve.

5. Cook the spinach according to the pack instructions (microwave is ideal).

6. To serve, spoon the mash into the base of two serving bowls, top with the spinach, chorizo and cherry tomatoes. Drizzle with the reserved oil and lemon zest. Sprinkle over a little sweet smoked paprika and serve with crusty bread.  

   Serves 2