Chorizo & Bean Medley

Preheat the oven to 200, dice up the onion and put into an oven-proof dish.

Slice up the chorizo and fry for a couple of minutes until its nicely coloured. Drain and put into the dish with the onion.

Drain kidney beans and put in the dish with the tomatoes. Pop in the peas and whole cherry tomatoes.

Stir in the mustard and mix it all up.

Cover with foil and place in the centre of the oven. Cook for 40 minutes, stiring occaisionally. Remove the foil and cook for a further 20 minutes so the sauce thickens slightly.

You can add chipolata sausages, just brown them off in the pan when you fry the chorizo and pop them in the dish for a filling dish.

Serve with roasted seasonal veg or some honeyed carrots and parsnips.