Ingredients:

100g spicy chorizo, sliced

3 fresh peppers (preferably different colours), de-seeded and cut into large dice

1 large onion, peeled and roughly chopped

2 fat cloves of garlic, peeled and chopped

400g fresh or tinned tomatoes, chopped

2 tbsp tomato puree

About 250g borlotti beans or a tin of chickpeas or butter beans

4 good quality pork sausages, cooked or raw

Water

About 120g baby spinach

Method:

Put a deep, heavy pan on a medium heat and cook the sliced chorizo until the oil runs, turning once. Remove and set aside.

If you’re using raw sausages, add them whole to the pan and cook until browned all over. Remove and set aside with the chorizo. (If you’re using cooked sausages, hold your horses, they come later.)

Cook the onions in the remaining oil (add more if necessary) until soft and golden. Add the garlic and peppers and cook for a few minutes more. Now stir in the tomatoes and tomato paste and simmer until the tomatoes are breaking up.

Pour in the raw borlotti beans, if using, put a lid on the pan and cook until the beans are tender. You may need to add a little water. Don’t season it yet or you may toughen the beans.

Slice up the sausages into thick chunks and add them to the pan with the reserved chorizo, and if you’re using tinned chickpeas or beans, put them in now.

Season to taste and cook gently with the lid off, adding a drop more water if necessary, until the flavours amalgamate and everything is piping hot. Make sure the sausages are cooked through.

Scatter the spinach over the top of the stew, clamp on the lid and cook until the spinach has wilted in the steam, just a couple of minutes. Check the seasoning, give it a quick stir and serve.