Pop your beans out of their pod and into a pan of water. Cook for a few minutes until soft. Thinly slice some serious spicey Chorizo and fry with a handful of halved baby tomatoes and two cloves of crushed garlic. Drain your beans and add them to the frying pan – keep it all cooking until the tomatoes are soft and the Chorizo is crispy. Dan loves this on toast, I love it in a baked sweet potato. Broad beans are just as good if there aren’t any Borlotti beans around.