Peri Peri Pork and Blackbean Stew

a) Heat a drizzle of oil in a frying pan on high heat. b) When the oil is hot, add the pork mince and half the chorizo. Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks.

a) Meanwhile, drain and rinse the black beans in a colander. Peel and grate the garlic (or use a garlic press).

a) Once the meat has browned, add the peri peri seasoning and half the garlic. Stir and cook for 1 minute. b) Pour in the chopped tomatoes, black beans and water (see ingredients for amount). Stir in the red wine stock pot to dissolve. Add a pinch of sugar and bring to the boil. c) Simmer until the mixture has reduced slightly, 5-6 mins.

a) Meanwhile, mix the remaining garlic with the olive oil (see ingredients for amount) and remaining chorizo. b) Halve the ciabattas (as if you were making a sandwich. Pop the ciabatta on a baking tray cut side up. c) Drizzle over the garlicky chorizo oil and use the back of a spoon to press the chorizo into the ciabatta. Bake in your oven until golden brown, 3-5 mins.