Start by chopping the red pepper, roughly chopping the parsley and mincing the garlic. Next, set a frying pan over a medium-high heat and add the 'nduja and a splash of olive oil.

Break up the 'nduja with a wooden spoon as it cooks and then add the garlic. Fry gently for a couple of minutes then add the tomato purée.

Cook for a minute or so to take the bitterness out of the tomato purée then add the chopped pepper.

Turn up the heat and season. Break up the rice in the bag then pour it into the pan.

Stir everything together, allowing the rice to take on a lovely red colour and cook for a couple of mins. Stir through the parsley then plate up.

Serve with a wedge of lemon and sour cream.