’Nduja, tomato, prawn & butter bean stew

Warm 1 tbsp oil in a large saucepan over a medium heat. Add the onions and fry for 5 minutes, then add the peppers and fry for 5 minutes more, until softened.

Tip in the ʼnduja sauce and plum tomatoes, breaking them down with a wooden spoon. Add the beans and the juices from the jar, bring to a simmer and gently cook for 15-20 minutes until reduced and saucy. Season to taste.

In a separate frying pan, warm the remaining oil over a high heat. Add the prawns, stir fry for a couple of minutes, then add the garlic and stir over the heat for 2-3 minutes more, until the prawns are cooked though, pink and opaque. Stir through half the parsley.

Serve the spicy stew in bowls topped with the prawns and remaining parsley and lemon wedges. Delicious with basmati rice, if liked.