Step 1

Preheat your oven to 220°C/200°C fan/gas mark Trim the leek and thinly slice.Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.Roughly chop the parsley (stalks and all).Drain and rinse the cannellini beans.

Step 2

Place a large pot over medium-high heat with a drizzle of oil.Once hot, add the leek and chorizo.Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Cook chorizo thoroughly.

Step 3

Add the cannellini beans, half the dried Italian herbs (double for 4p) and chilli flakes (use less if you don't like spice) to the pot. Cook for 1 min, stirring frequently.Pour in the passata, muscat and 400ml water (double for 4p).Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.TIP: If you're in a hurry you can boil the water in your kettle.

Step 4

When the stew has 5 mins of cooking time left, remove the lid and add the courgette. Cook until softened, 5 mins.Season to taste with salt, pepper and sugar, if required.

Step 5

Pop the baguettes into the oven to warm through, 2-3 mins.

Step 6

Dish up spoonfuls of healthy, hearty cannellini bean and chorizo stew.Garnish with chopped parsley and grated cheese.Serve the warm baguette alongside.