This super simple and satisfying recipe makes use of stuff you may well already have at home. Fortnum’s uses Heinz in this dish; the world-famous department store was the first shop in Britain, back in 1886, to sell Mr Heinz’s famed baked beans.

You can knock this dish up in moments, making it perfect for a lazy supper or weekend breakfast.

Serve with French bread. Diced streaky bacon makes a great alternative to the chorizo or, for vegetarians, you can substitute batons of fried courgette.

Ingredients:

Serves 2

1 x tablespoon olive oil

1 x small shallot, finely diced

120g chorizo, cut into slices 5mm thick

1 x 415g tin of baked beans 30g butter, diced

1 x tablespoon chopped parsley 20g Parmesan cheese, grated

Method:

Heat the olive oil in a frying pan, add the shallot and fry gently until softened. Add the chorizo and fry until caramelised and slightly crisp.

Heat the baked beans in a separate pan. Stir in the butter a few pieces at a time, then add the shallot and the oily juices from cooking the chorizo.

Finally add the parsley and Parmesan cheese.

Serve the beans in shallow bowls with the chorizo on top.

 

This recipe was featured in The Cookbook: Fortnum & Mason by Tom Parker-Bowles, published by 4th Estate.

Try this recipe for steak tartare from Jason Atherton, or this recipe for The Connaught Bar’s iconic martini.