Chop the courgettes into thumb-sized chunks. It’s very important to keep the courgette nice and chunky so they have lots of bite.

Heat a griddle pan so it is piping hot, add the courgette and cook until charred.

Slice the garlic and add into a frying pan with a splash of olive oil. As it starts to go translucent add your ‘nduja paste. Let this bubble, fry for 30 seconds then add your white wine.

Reduce the wine down then toss in the courgette. Stir through.

Chop up your parsley and add into the pan along with a squeeze of lemon juice and salt. Then, dig in!