Grilling and skinning peppers is a labour of love and patience - instead, reach for a jar and drain it. I like this with chorizo, but you can leave it out if you don’t like.

Ingredients - serves 6

6 chicken thighs
2 chorizo sausage cut into 1cm slices
2 tsp smoked sweet paprika
6 grilled red piquillo peppers
2 cloves garlic
25g finely chopped parsley
4 tbsp olive oil
2 tbsp lemon juice
2 cans black eyed beans
salt, pepper

Method

1 Preheat the oven to 200°C
Mix a little olive oil with salt, pepper and some of the smoked paprika and brush the chicken thighs with it. Roast for 25-30 minutes to crisped and cooked through.

2 Heat the oil in a saucepan and fry off the chorizo slices for 3-4 minutes until they release colour. Crush the garlic to a pulp and chop. Coarsely chop the drained peppers. Drain and rinse the beans. Now add beans, paprika, lemon juice and garlic together with some seasoning to the pan and warm through gently. Once piping hot, check seasoning and then fold in the parsley. Serve with chicken and crusty bread.