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his recipe is the absolute ideal for a balmy, summer provoking Monday night after work. My mind battled with the joys of staying out in the sun as long as possible and the equal craving for some kitchen relaxation that only stirring a pan with a wooden spoon can bring. Ideal for a speedy but flavoursome dinner that can be knocked up in minutes for one, for two, or for many and tomorrows leftovers.  Admittedly my holiday blues were kicking in….so the Med influence snuck back to the kitchen.

Mediterranean food is not usually my cuisine of choice but having spent last week in Corfu on a grounding, enlightening and entertaining yoga retreat (Just Relax Yoga retreats) dining on gorgeous vegetarian tapas and authentic Greek dishes, it solidified my theory that you only need just a few star ingredients to make a knock out dish. After many a beer one night in the Greek sun and a hunger like a pig on a diet, me and the yogis frantically ordered a table full of tapas. Now it may…may have been the hunger and hanger that made it more memorable but when a glutinous bowl of giant butter beans bathed and hugged in a smooth creamy tomato sauce was placed in front of me, I was in heaven. Devine. I’ll admit, the butter beans were twice the size in Greece but beggars can’t be choosers in London eh? After a week in Greece I was keen to get something similar into my regime…

Serves 2

• 1 onion, chopped
• 1 large garlic clove, crushed
• 400-500g chopped tomatoes (1 can or carton)
• 150g chorizo, diced/cubed
• 1 tbsp fennel seeds, light toasted then crushed
• 1 x can butter beans, drained
• Bunch basil and parsley, chopped
• 1 lemon, zest
• Salt and pepper
• 2 x sea bream or a white fish fillet of choice.

1. Soften the onion in a little olive oil in a saucepan for about 10 minutes until translucent and starting to caramelise.
2. Add the chorizo and the garlic and cook for a few more minutes until the chorizo is beginning to crisp and release its oils.
3. Add the chopped tomatoes, crushed fennel seed and some generous seasoning.
4. Simmer until reduced a little for 5 minutes or so.
5. Add the drained butter beans and heat through.
6. Simmer until reduced to a stew like texture. Taste and season as needed.
7. Finally add the lemon zest and herbs and stir to combine.
8. Serve with fried or grilled fish and a scattering of leftovers herbs and lemon! (Gremolata is wanted)