Spicy Sausage Bean Bake
Preheat your oven to 180°C/356°F.
Break up your chorizo ring into small chunks and remove your sausage meat from its case, then roll into balls (a bit smaller than a ping-pong ball).
Heat a glug of oil in a pan, whack in your chorizo and sausage balls then fry until browned.
Chop your red pepper, onion, and garlic and add to the pan along with your rosemary.
Next, toss in your beans and give it a good stir.
Dissolve your chicken stock in 200ml boiling water and pour into the pan.
Finely chop your parsley and add to the dish (saving some for garnish) along with a good seasoning of salt and pepper. Stir it together and leave to bubble down for a few minutes.
Then tear up some ciabatta croutons and place them randomly on top of your bake.
Drizzle over your olive oil, season with salt and pepper then pop into the oven for 25 minutes to get a crispy finish.
Take your yoghurt and dollop it over the top then scatter with any leftover chopped up parsley and dig in!