Creamy white beans, savoy wedges and ‘nduja

Method

1. Heat 1 tsp oil in a saucepan over a low-medium heat then add the shallot and cook for about 4 minutes until soft. Add the garlic and cook gently for another minute, stirring to make sure it doesn’t catch. Tip in the beans and stir over a low heat until they are soft and a little saucy (about 5 minutes). Season with a pinch of salt and pepper and stir in the lemon zest and juice, then keep warm over a very low heat.
2. Meanwhile, heat a large frying pan with a lid over a high heat and add 2 tsp oil. Season the cabbage wedges and cook cut-side down for 3 minutes until golden and charred. Flip over to the other cooked side and cook for 2 minutes. Add 60ml water to the pan, cover and reduce the heat to medium. Steam for 3-5 minutes until the cabbage is tender.
3. Just before you’re ready to serve, heat the ‘nduja in a small pan. Break it up with a wooden spoon, adding a little extra virgin olive oil if needed to reach a spoonable consistency (if you’re using sausage, you’ll definitely need to add oil and break it up more than the paste). Spoon the creamy beans onto plates, top with the cabbage wedges then spoon over the ‘nduja. Season with a final crack of black pepper.
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