My friend was cooking this the other day while I was just briefly in their house, and it smelled so good that I went home and made my own hooky version. Here’s the recipe as texted to me last night when I still couldn’t remember the few various elements:

“From memory, I think I fried chorizo, added onion and carrot til soft, a tin of tomatoes and a tin of random pulses, salt and pepper and some lemon juice. Serve with couscous.”

Move over, Nigella. For 4:

100-200g chorizo

1 onion

1 carrot

2-3 cartons/tins of chopped tomatoes

2 tins of butter beans/kidney beans/cannellini beans

Salt and pepper

Half a lemon

Couscous, with butter/olive oil stirred through

It’s so simple, and so unbelievably fast. I would estimate… 15 mins in total? And that’s a real 15 minutes, not a Jamie 15 minutes. For specifics: I slice the chorizo into rounds, chop the onion medium fine and dice the carrot finely (if I can be bothered - if not, I might stick in a couple of crushed garlic cloves instead; far quicker). I boil the kettle just before I put the tomatoes and beans in, then while it’s simmering through, I do the couscous.

I put in three cartons of chopped tomatoes last night, which served four and a bit of us with some leftovers for today’s lunch. Also, I used butter beans for this one, but I’ve previously used cannellini which had the added advantage of convincing an all-baked-beans-all-the-time child that the meal may actually be edible.

Mangez.