The speedy supper: Chorizo, squid and beans (main picture)

Serves 4

• 13g dried red kidney beans
• 1 handful onion skins
• 1 handful carrot peel
• 1 handful fennel offcuts
• 2 cloves garlic
• 1 handful parsley stalks
• 1 bay leaf
• 2 sprigs thyme
• A few peppercorns
• A few allspice berries
• 0 Sea salt flakes
• 2 red peppers
• 250g chorizo
• 300g cooked red kidney beans
• 2 sprigs lemon thyme
• 200g squid
• 1 squeeze lemon
• 2 spring onions

Step 1
Of course, if you’re short of time and energy, simply stir some thinly sliced red onion, sumac, olive oil and lemon juice through the beans and sprinkle over some feta and whatever herbs you have in your fridge.

Step 2
Drain the beans.

Step 3
Put them in a large saucepan with the remaining ingredients, except the salt.

Step 4
Cover with cold water.

Step 5
Bring to a rolling boil for 10 minutes, then lower the heat and cook for 1 hour, or until soft.

Step 6
Season well with salt and leave to cool in the liquid.

Step 7
Drain and keep in an airtight plastic container until you need them.

Step 8
If you like heat, grill a couple of chillies with the red peppers.

Step 9
Place the peppers on the open flame of the stove, turning them with tongs from time to time until soft and almost black all over, or oil them lightly and place them under your oven grill.

Step 10
Put the cooked peppers in a bowl, cover with clingfilm and set aside.

Step 11
Cook all the elements first and add them at the end.

Step 12
Heat a dry frying pan.

Step 13
Fry the chorizo over a medium-low heat until it caramelises, and drain on some kitchen paper.

Step 14
Reserve the chorizo oil in the pan.

Step 15
Add the beans and lemon thyme to the chorizo oil.

Step 16
Warm through over a medium heat for about 3 minutes.

Step 17
Remove the stalks and skin of the peppers, then deseed and slice them.

Step 18
Toss the squid in 2 tbsp sunflower oil, season well and fry for 2 minutes on each side.

Step 19
Slice the squid into rings, mix with the rest of the ingredients, squeeze some lemon juice over and garnish with spring onions.