Mushroom & butter bean toasts with crispy chorizo

When you need a speedy dinner for two, consider these moreish toasts. You can swap the butter beans for cannellini or borlotti, if you like.

SERVES 2 PREP 20 mins COOK 30 mins EASY

65g diced chorizo

1 onion, inely chopped

150g chestnut mushrooms, sliced 400g can butter beans

10g lat-leaf parsley, roughly

chopped, plus a few whole leaves ½ lemon, juiced

2 slices of gluten-free sourdough 1 garlic clove

1 Cook the chorizo in a deep medium frying pan over a low heat, stirring often until it has released its oils and crisped up, about 5 mins. Remove to a bowl using a slotted spoon, leaving the oil behind.

2 Cook the onion in the pan for 8-10 mins over a medium heat until beginning to soften. Turn up the heat, add the mushrooms and cook for 6-8 mins until golden. Pour in the butter beans along with the liquid from the can, then rinse out the can with 50ml water and add this, too. Bring to the boil, then reduce the heat to a simmer and cook for 2-3 mins.

3 Roughly mash half the butter beans to thicken the sauce, then season well. Stir in most of the chopped parsley and squeeze in the lemon juice. Remove from the heat.

4 Toast the bread using a toaster or under a hot grill until golden, then rub over the garlic clove. Divide between two plates, then ladle over the beans. Sprinkle over the crispy chorizo and whole parsley leaves.

GOOD TO KNOW low cal • ibre • vit c • 2 of 5-a-day • gluten free

PER SERVING 403 kcals • fat 14g • saturates 4g • carbs 42g • sugars 8g • ibre 12g • protein 21g • salt 1.7g