Instructions: Put the soaked beans into a large pan with the whole onion and the bay leaves cover with plenty of water and simmer gently for 1 1/4 hours or until tender.

Add the chorizo sausages to the pot after 45 minutes.

Add salt for the last 15 minutes of cooking time only.

Leave the beans to cool in their cooking water.

Drain the beans (keeping a cupful of the water) put the sausages on one side and discard the onion.

Soften the chopped onion and garlic in a wide shallow pan with 2 tbsp of olive oil and seasoning.

Stir in the paprika and oregano and cook for about a minute.

Then add the chopped plum tomatoes remaining olive oil and the cooked beans and bubble gently for about 20 minutes.

Add the reserved cooking water if the mixture gets dry.

Stir in the lemon juice taste adding salt and pepper if necessary.

Divide between 4 individual cooking pots or ceramic pie dishes and press a sausage into each.

Sprinkle with breadcrumbs and bake at 200C/400F/Gas Mark 6 for 40 minutes. Meanwhile lightly season the monkfish fillets wrap in bacon and secure with cocktail sticks.

Place in a roasting tin and brush with olive oil.

Turn up the oven to 230C/450F/Gas mark 8 (leave the beans in to brown) and roast for 8 to 10 minutes.

If the bacon still looks pallid place under the gall.

To serve reheat the blanched brussels eaves by quickly stirfrying them with a lash of olive oil and balsamic vinegar.

Slice the two monkfish tails in half and lace the portions on top of the beans long with some balsamic greens.

If youre pushed for time you could use precooked canned beans for this but they wont take on the deep smoky flavour of the chorizo.

Serves 4

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