Finely slice shallots and gently fry with crushed cloves garlic and finely chopped leeks in a knob of butter and a little olive oil until soft and fragrant.

Add sliced spicy chorizo and fry for a further 5 minutes, then add can chopped tomatoes, smoked paprika, dried chilli flakes and can white beans.

Simmer for 10–15 minutes before serving with chopped flat-leaf parsley and ciabatta slices.

Cook's note: serve with polenta, which is gluten-free, if you don't want the bread.