Caramelised Brussels Sprouts with Butter Beans & 'Nduja

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Step 1.

Trim and quarter the sprouts. Place a large frying pan over a high heat and add a good drizzle of olive oil. Add the sprouts and cook for 3 or 4 mins until golden.

Step 2.

Reduce the heat to medium, add the 'nduja, slice and add the garlic, cook for another 2 mins.

Step 3.

Drain and add the butter beans and then tomatoes. Add 2 tsp of salt, then simmer for 15 mins, breaking up the tomatoes a bit with a spoon as they cook.

Step 4.

Once the sauce has thickened down, add the zest and juice of half a lemon. Taste and season.

Step 5.

Plate up, top with chopped parsley and a good drizzle of olive oil.

Add a tsp of chilli flakes along with the garlic if you want a bit more heat.

In partnership with Ocado.

500g Brussels Sprouts
1 Tbsp 'Nduja
2 Cloves of Garlic
2 Tins Butter Beans
1 Tin Plum Tomatoes
½ Lemon
Bunch of Parsley
Olive Oil