2 LARGE LEEKS SLICED, 2 CLOVES GARLIC CHOPPED, FINO OLIVE OIL, 1 JAR BOLD BEAN CO WHITE BEANS, 1/2 JAR FINO CHORIZO JAM, 150ML VEGETABLE STOCK, 1 TBSP FINO ARROPE (FINO DARK BALSAMIC WILL WORK TOO), 100G BREADCRUMBS, 1 TBSP CAPERS, 40G GRATED PARMESAN
PLACE THE LEEKS, GARLIC AND OLIVE OIL INTO A FRYING PAN AND SAUTE FOR 5 MINS UNTIL SOFT - ADD IN THE BEANS, STOCK AND ARROPE, AND SIMMER FOR 5 MINS - STIR IN THE CHORIZO JAM AND SEASON WITH SALT AND PEPPER - THEN POUR THE LEEK AND BEAN MIXTURE INTO AN OVEN PROOF DISH. TOP WITH THE BREADCRUMBS, CAPERS AND GRATED CHEESE AND BAKE IN THE OVEN AT 200C FOR 10 MINS, OR UNTIL THE TOP CRISPS UP - SERVE WITH SOME GREEN SALAD.