Slice and Sizzle: Slice the chorizo and pop it in a hot pan. Cook until golden brown and your kitchen smells amazing.

Tomato Time: Add the crushed tomatoes and a cup of water to the pan. Cook on medium heat until the liquid reduces by about a quarter.

Beans and Pesto: Add the white beans and a tablespoon of basil pesto. Stir well and let it simmer until everything is heated through.

Serve and Savour: Serve with more pesto drizzled over the top for an extra burst of flavour.