I wish I was a better cook. I wish I was a cook steered by taste and texture and delicacies and thought processes and due care and attention. I’m not. I’m driven by greed and the recipes I create are thought up when I’m idly wondering what to have for tea on the tube home.
Then again, maybe that’s not such a bad thing. It lets me make things like this.
Cheesey chorizo beans, on toast. My new favourite super-indulgent supper for one. I’ve had it three times in the past week, and I’m a big fan.
- four slices of bread, the thicker the better, and butter to smear on it
- a 400g can of baked beans
- 150-200g of chorizo cooking sausage (NOT the salami)
- At least 200g of strong cheese, but preferably more
- Toast the bread and slather it with salted butter
- Whilst the bread is toasting, dice the cooking sausage and fry over a high heat for around five minutes until all the oil seeps out. Tip in the baked beans
- Lower the heat to medium. Crumble the cheese in and stir slowly, letting the cheese melt and mix with the bean juice. A splash of Lea and Perrins goes down well here, too
- When the cheese has fully melted and the beans are piping hot, top the toast with the beans. Serve with yet more cheese crumbled on top