Caramelised Brussels Sprouts with Butter Beans & 'Nduja
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.
Reduce the heat to medium, add the 'nduja, slice and add the garlic, cook for another 2 mins.
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.
Once the sauce has thickened down, add the zest and juice of half a lemon. Taste and season.
Plate up, top with chopped parsley and a good drizzle of olive oil.