Remove the skin from chorizo sausages and slice into thin discs. Fry in a little hot olive oil for a few minutes,
to release some of the oils, then add chopped shallots and some crushed garlic. Fry for a couple of minutes to soften,
then add halved cherry tomatoes and a drained tin of butter beans. Moisten with a splash of dry white wine and simmer
for a few minutes, while you grill the sardines. Line a tray with foil, rub with a little oil and place butterflied
sardine fillets skin side up on this. Season well with sea salt and freshly-ground black pepper and grill (broil)
for 3 – 4 minutes, until the skin is nice and crisp. Just before serving, stir some baby spinach into the bean stew
to wilt, and serve in warm bowls, with the sardines on top.