1-2 tablespoons of olive oil

250g frozen broad beans (preferably baby)

150g cooking chorizo

2 cloves of garlic

1 teaspoon of dried oregano

100ml sherry

Zest of 1 lemon

Seasoning

Flat leaf parsley

1. Cook the broad beans according to the pack instructions.
2. Drain and rinse with cold water.
3. Remove the broad beans from their skins.
4. Zest the lemon.
5. Chop the chorizo into 2cm dice or slices.
6. Drizzle olive oil in the bottom of a saucepan
7. Add the chorizo, garlic and oregano and cook over a medium heat for a few minutes, being careful not to let the garlic burn.
8. Add the sherry, broad beans, lemon zest and seasoning and let it bubble away for a few minutes, to heat through the beans and let the flavours combine.