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A quick one-pan meal, this cassoulet is wholesome, full of flavour and freshness, and has a touch of spicy heat. It really doesn’t need an accompaniment, but can be served with a salad or wilted greens and some slices of crusty baguette to mop up the sauce, French style.

Serves 2 Prep 5 mins Cook 15 mins ● 2 cod fillets (each about 140g/5oz),

skinless

● 4 large pinches of sea salt

● 4 turns of ground black pepper

● ½ a white onion

● 100g (3½oz) chorizo

● 1 tin of mixed beans

● 6tbsp olive oil

● 400g (14oz) tomato passata

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Season the cod fillets with 2 pinches of sea salt and 2 turns of black pepper and set aside. Finely dice the onion and chop the chorizo into chunks. Drain and lightly rinse the mixed beans.

Heat the oil in a large non-stick sauté pan (or deep-sided frying pan) on a medium-high heat. Add the onion, chorizo and remaining salt and pepper, cover with a lid and cook for 3-4 minutes, stirring occasionally to prevent burning.

Add the mixed beans, passata, cayenne pepper and paprika, if using. Stir then cook – still over a mediumhigh heat, but without a lid on the pan – for a further 3-4 minutes, stirring occasionally. Reduce the heat to medium and lay the cod fillets in the pan. They should be semi-immersed in the cassoulet but, if not, just add a little water. Cover with the lid and reduce the heat so that the cassoulet simmers gently for 5-6 minutes. The cod fillets do not need to be turned.

Remove the pan from the heat. Add the lemon juice and a couple of dashes of olive oil, and scatter with the parsley. Serve from the pan, at the table.