Slow-cooked squid with peperonata and butter beans

2 HOURS | SERVES 4 6 | EASY | LC GF

olive oil 4 tbsp red, yellow or orange peppers 4 mixed, deseeded and sliced red onion 1, finely sliced

soft cooking chorizo 100g, finely chopped

chilli flakes ½ tsp (optional)

thyme 4 sprigs

garlic 4 cloves, sliced

bay leaf 1

red wine vinegar 50ml

caster sugar 25g

passata 500ml

squid 400g, cleaned and sliced

butter beans 400g tin, drained and rinsed

flat-leaf parsley ½ small bunch, chopped

1 Heat the oil in a large pan and fry the peppers and onions over a medium heat for 20-25 minutes, stirring occasionally, until very soft and tender – add a splash of water if they start to catch, as you don’t want them taking on too much colour. Add the chorizo and chilli flakes, if using, and fry for 5 minutes until the chorizo releases its oil. Add the thyme, garlic and bay, and simmer for 2 minutes. Add the vinegar and sugar, and stir until the sugar has dissolved. Tip in the passata, then swirl a splash of water through the jar and add this, too. Season and bring to a simmer.

2 Stir in the squid, then cover and cook over a low heat for 1 hour. Add a splash of water to cover the squid, if needed. Check it after 1 hour – the squid should be tender but not mushy.

3 Fold in the butter beans and check the sauce for seasoning

– it should be sweet and sour. Simmer, uncovered if needed to thicken the sauce slightly. Cook for 10 minutes more, stir in the parsley and serve with crusty bread or an orzo salad.

PER SERVING 6 301 kcals | fat 14.4G | saturates 3.4G | carbs 20.6G sugars 12G | fibre 6G | protein 19.3G | salt 0.8G