Leek, butter bean & chorizo gratin

• servings: 4
• active time: 10 min
• total time: 35 minutes

Ingredients

1 tbsp olive oil

75g pack chorizo, roughly chopped

4 large leeks, thinly sliced

3 garlic cloves, sliced

2 x 400g cans butter beans, drained

550mI vegetable stock

85g bread, torn into pieces

Directions

1 Heat oven to 200°C/180°C fan/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the beans and stock. Season, then bubble for 5 mins.

2 Meanwhile, blitz the bread in a food processor to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for about 10 mins until golden, then serve with some crusty bread on the side, if you like.

Notes

For a simple one-pot Chorizo & leek rice pot Fry the chorizo, leeks and garlic, then add 300g basmati rice to the pan with the beans and approx 600ml stock, or enough to just cover the rice. Cover, bring to the boil, then simmer for about 20 mins or until all the liquid has been absorbed and the rice is fluffy.