• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Remove the root and dark green leafy part from the leek. Thinly slice.
• Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.
• Roughly chop the parsley (stalks and all).
• Drain and rinse the cannellini beans in a sieve.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, add the leek and chorizo.
• Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Cook chorizo thoroughly.

• Add the cannellini beans, half a sachet of dried Italian herbs (per 2P) and chilli flakes (use less if you don't like spice) to the pot. 
• Cook until fragrant, stirring frequently, 1 min.
• Pour in the passata, stock and 400ml water (per 2P).
• Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.

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

• When 5 mins of cooking time remain, remove the lid and add the courgette.
• Cook until softened, 5 mins.
• Taste and season with salt, pepper and sugar, if desired.

• Pop the baguettes into the oven to warm through, 2-3 mins.

• Dish up spoonfuls of hearty cannellini bean and chorizo stew.
• Garnish with cheese and chopped parsley.
• Serve the warm baguette alongside.