Spanish-style beans with cod and prawns

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Ingreadient

• ½ x 1 large cauliflower, broken into florets
• 2 tsp olive oil
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp smoked paprika
• 1 lemon, quartered
• 1 garlic clove, finely chopped
• 400g can butter beans or cannellini beans, drained and rinsed
• 400g can cherry tomatoes in juice
• 100g cavolo nero, leaves sliced
• 4 x 130g pieces cod loin
• 150g raw king prawns
• ½ x 190g pack Cooks' Ingredients Chorizo
• 1 handful flat leaf parsley, roughly chopped

Step by step

1. Preheat the oven to 200°C, gas mark 6. Put the caulifl ower in a roasting tin and drizzle with 1 tsp of the olive oil. Roughly crush the coriander and cumin seeds and scatter half over the cauliflower, along with ¼ tsp smoked paprika. Add the lemon quarters and toss everything together. Roast for 30 minutes until softened and slightly charred.
2. Meanwhile, heat a sauté pan and add the rest of the olive oil. Add the garlic and beans, plus the remaining spices, and stir for 1 minute, then pour in the tomatoes. Leave to bubble for 5 minutes, then stir in the cavolo nero. Pop the fish on top, cover with the lid and cook on a medium-low heat for 12-15 minutes until the fish turns opaque. Add the prawns, cover again and leave for a further 4-5 minutes until cooked through.
3. Cook the chorizo in a dry frying pan over a medium heat, until it’s crisp and the fat runs. Remove and drain on kitchen paper. To serve, divide the Spanish beans between 4 bowls, top with some cauliflower and a charred lemon wedge in each, then scatter over the crispy chorizo and parsley.