Start by taking a large shallow pan and placing on a medium heat. Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt. Cook these gently for 5 minutes until softened, then add the sliced garlic, rosemary and chorizo and fry for another 5 minutes until the garlic is smelling fragrant and the chorizo is starting to crisp.

Next add the tinned tomatoes, followed by the butterbeans. Stir these in and allow the mix to bubble and thicken for 5 minutes. Finally add the spinach, allowing it to wilt through the sauce and then zest in the lemon and season well with more Maldon and cracked black pepper.

Serve the stew sprinkled with the parsley, the crumbled feta and some toasted sourdough for dunking.