Serves 6

• 2 tbsp olive oil
• 4 shallots, sliced
• 300g baby button mushrooms
• 4 garlic cloves, sliced
• 200g chorizo, sliced
• ½ cup sherry
• 3 tins cannellini beans, drained
• ½ cup chicken stock
• Nutmeg, freshly grated
• ½ tsp crushed dried chilli
• Sea salt and white pepper
• 200g baby spinach, rinsed and
• dried very well
• 30g flatleaf parsley, chopped
• Extra virgin olive oil for drizzling

To serve

• Crusty bread

1 Heat olive oil in a large pot. Sauté shallots until lightly coloured. Add mushrooms and sauté until golden brown. add garlic and chorizo, and cook for 1 minute. Deglaze with sherry.
2 Add beans, stock, nutmeg, chilli, salt and pepper. simmer for 10 minutes.
3 Stir through spinach and parsley. Drizzle with olive oil. serve with crusty bread.

Words and image: Fairlady magazine