1. Heat a dry frying pan over a medium heat. Once hot, add the chorizo (no oil needed) and cook, stirring occasionally, until starting to brown and the chorizo oils start to release, roughly 4-5 minutes. Then, stir in the garlic and cook for one minute until fragrant.

2. Reduce the heat to low and wait a few minutes before adding the creme fraiche. Ensure the heat is very low / remove from the hob to prevent from curdling whilst you stir to combine with the chorizo and oil. Add the spinach and peas to the pan, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you’ve got in your fridge!)

3. Pour in the beans with their bean stock and stir to combine - you’re looking for a glossy consistency, similar to a pasta sauce. As the butter beans are well seasoned, we recommend tasting before adding salt. Simmer for 2-3 minutes until the beans have warmed through.

4. Stir through the parmesan and parsley. Squeeze in the juice of half a lemon and season with cracked black pepper.

5. Serve into bowls, top with the remaining parmesan and serve with a fresh rocket salad with a squeeze of lemon, or greens of choice.