Fresh Borlotti Bean, Tiger Prawn and Chorizo Horneado

Preheat the oven to 200°C.

First make the tomato and borlotti bean cassoulet. Peel and dice one of the two red onions and crush the garlic. De-seed the red chilli and finely slice.

Heat a medium size sauce pan with 80ml of the olive oil. Saute the diced red onion, sliced red chilli and crushed garlic with seasoning until it starts to colour.

Add the red wine vinegar, stock, tinned tomato and sugar. Bring to the boil, reduce the heat to a gentle simmer and add the fresh borlotti beans, chopped thyme and oregano. Simmer for 15 minutes until the beans are cooked and the sauce becomes rich and slightly thickened, turn the heat off. Add the lemon juice and zest.

Wash the red peppers and cut them in half, remove the seeds, I keep the green stalks on purely because it looks pretty. Place the peppers in a the oven dish of your choice. If you would like to bake individuals like mine then choose four oven dishes or one large terracotta dish.

Lightly drizzle a tablespoon of oil over the peppers and season. Bake them in the preheated oven for 15 minutes.

Spoon a few ladles of the borlotti bean and tomato cassoulet into and around the baked peppers.

Remove the skin from the chorizo and cut into even size pieces.

Peel the remaining red onion and cut through the root into 8's.

Peel the tiger prawns and set aside.

Divide the chorizo, baby cherry tomatoes and onion wedges between the four dishes. Bake in the preheated oven for 20 minutes.

Arrange the peeled prawns on top and rip the bread into pieces and scatter it over the dishes.

Return to the oven and cook for a further 10 - 12 minutes.

Serve with freshly chopped thyme and oregano.

Serves 4