Creamy Cajun Spiced Chorizo and Butter Bean Stew

Meanwhile, drain and rinse the cannellini beans butter beans in a sieve. Grate the cheese.

Peel and grate the garlic (or use a garlic press).

Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over half the garlic, drizzle with oil and season with salt. Set aside.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the chorizo and fry until starting to brown, 3-4 mins. Stir in the Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Stir-fry until fragrant, 30 secs.

Add the cannellini beans, passata, vegetable stock paste, creme fraiche, sugar and water for the stew (see pantry for both amounts).

Stir to combine, bring to the boil, then lower the heat and simmer until slightly reduced, 5-6 mins.

Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.

When ready, cut the garlic bread diagonally into triangles.

Once the stew has slightly reduced, add the spinach and roasted sweet potato. Stir to combine and simmer until piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.