Chorizo, prawn and butter bean stew

Method

1. Add a dash of oil to a large frying pan over a medium heat. Tip in the chorizo and fry until starting to brown all over. Add the garlic and bay leaves, then stir for 1-2 minutes until aromatic.
2. Stir in the tomatoes, cook for 5 minutes, then pour in the sherry and bring to a simmer. Cook for 2-3 minutes, tip in the butter beans and stock, then bring to a boil. Reduce to a simmer and stir well so everything is coated in the sauce. Simmer for 10 minutes, then season to taste.
3. Add the prawns and cook for 3 minutes or until just cooked through. Serve in shallow bowls, scattered with parsley and with hunks of bread on the side to mop up the juices (if you like).