Warm a medium pan on a medium0-high heat for 1 min. Drizzle in ½ tbsp olive oil and carefully add the chorizo. Fry for 4 mins, turning over once or twice, so they're browned on most sides.

While the sausages cook, peel and thinly slice the onion. Scrub, trim and thinly slice the carrots (no need to peel them unless you want to). Peel and grate or crush the garlic. Drain and rinse the butter beans. Fill and boil your kettle.

Lift the sausages out of the pan and pop them on a plate. Add the onions and carrots to the pan and fry for 4 mins, stirring every now and then, till the veg are slightly softened. Add the garlic and cook, stirring, for 1 min.

Add the chorizo sausages back to the pan. Pour in the cherry tomato passata and 100ml hot water from the kettle. Tip in the butter beans and add a good pinch of salt and pepper. Pop a on a lid, then bring up to a bubble and simmer for 8 mins.

While the stew cooks, finely shred the kale leaves, discarding any thick or dry stalks.

When the stew has cooked for 8 mins, add the kale and stir through. Cook for 2-3 mins, without the lid, to slightly soften the kale. Taste and add more salt or pepper if you think it needs it. Spoon the stew into a couple of warm bowls and top with 1 tbsp pesto each to serve.