This is one fuck-off fancy version of beans on toast, adapted from a recipe by my former boss Maisha Lenehan, cook and owner of Bibi’s Café. This dish demands to be made immediately if not sooner. I can’t tell you how delicious it is.

Serves 2

--1 tablespoon olive oil

--½ onion, peeled and finely sliced into half moons

--1 garlic clove, finely sliced

--100g chorizo sausage, peeled, halved lengthways and chopped into small cubes

--200ml white wine

--80g crème fraîche

--400g tinned cannellini beans, drained and rinsed

-- small bunch of fresh thyme

-- pinch of dried chilli flakes (optional)

--4 slices sourdough bread or other nice white bread, toasted

-- grated Parmesan cheese, to serve

Pour the oil into a medium-sized saucepan and place it over a medium heat. Add the onion and sauté until transparent, then add the garlic and cook for a couple of minutes.

Add the chorizo to the pan. Increase the heat to allow the chorizo to release its rich oils, and stir frequently to prevent sticking.

Taste the wine to ensure quality (a glass or two will do!), then add to the pan. Bring to the boil, then reduce the heat and simmer for 5–10 minutes until the liquid has reduced by about two-thirds. Stir in the crème fraîche. Add the beans to the pan and cook for 1 minute until heated through. Stir in the thyme and chilli flakes, if using – some people find that the chorizo adds enough of a kick to the dish. I usually skip any additional seasoning because the chorizo is generally salty enough.

Serve the bean mixture on top of the toasted bread, along with a healthy sprinkling of grated Parmesan cheese.