• Thinly slice the onion.
• Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
• Roughly chop the parsley (stalks and all).
• Drain and rinse the cannellini beans.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, add the sliced leek and season with salt and pepper.
• Cook the onion until softened, 4-5 mins, stirring occasionally.
• Add the chorizo and fry until browned, 4-5 mins. IMPORTANT: Cook the chorizo thoroughly.

• Add the courgette, cannellini beans and half the dried Italian herbs (double for 4p) to the pot. Cook for 1 min, stirring frequently.
• Add passata, muscat and 400ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the veg is tender.
• Stir in the dried chilli flakes (use less if you don't like spice).
• Season to taste with salt, pepper and sugar.

TIP: If you're in a hurry you can boil the water in your kettle.

• Dish up spoonfuls of healthy, hearty cannellini bean and chorizo stew.
• Garnish with the chopped parsley and grated cheese.