Chipotle tomatoes with butter beans and cous cous

Cook time: 90 mins

• 3 packs ripe vine tomatoes
• 2 packs chorizo sauces
• 1 jar sliced black olives
• 140ml virgin olive oil
• 4 tbsp chipotle flakes
• 4 tbsp red-wine vinegar
• 4 tsp soft brown sugar
• 180g cous cous (per serving)
• 1 tsp vegetable bouilon
• 3 tins butter beans, drained and rinsed
• 2 bags rocket (1 per serving)
• 1 lemon, juiced
• Salt to taste

1. Pre fry the chorizo sausages. Once they're crispy on the outside, remove from pan, slice into discs, then fry them again on each side until crisp.


2. Pre-heat the oven to 200C. Slice the tomatoes into quarters and place into a large bowl, along with the (drained) jar of olives and chorizo slices


3. Add into the bowl the olive oil, vinegar, sugar, and half a teaspoon of salt. Toss to coat evenly.


4. Arrange tomatoes et al evenly across on two baking trays, giving them as much room between each as you can, and put the bowl to one side. DO NOT WASH THE BOWL. Put a sieve over it and set to the side.


5. Roast for 40 minutes, rotating the trays halfway through to ensure everything cooks evenly, until the tomatoes are glossy and slightly charred.


6. 5 minutes before the tomatoes are ready, prepare the couscous in a saucepan - add salt, some bouillon, some extra seasoning of choice (paprika and a few strands of saffron work well), then pour in boiling water at a ratio of 1:1.5 (i.e. 270ml water to 180g couscous, although there's no risk to slightly overpouring by 10-20ml) and cover.


7. Once the tomatoes are cooked carefully pour them, one tray at a time, into the sieve over the large bowl. Drain until all the flavoured oil ends up in the bowl. Save the first tray's worth of tomatoes et al for following meal.


8. Once the second tray has been drained, keep the tomatoes et al that were on it warm however you can.


9. Pour the liquid into a blender, then add the butterbeans and a teaspoon of salt. Blitz until it is the texture of hummus. Set aside half for following meal.


10. Serve, by fluffing up the cous cous and spreading across both plates. Then spoon on the hummus, add 3/4 of the rocket, add tomatoes et al, then the rest of the rocket.


11. Drizzle over with lemon juice and extra virgin olive oil.