Cheesy Veggie 'Nduja and Sweetcorn Naanizza
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Cheesy Veggie 'Nduja and Sweetcorn Naanizza

Cheesy Veggie 'Nduja and Sweetcorn Naanizza

with Sun-Dried Tomato Sauce and Wedges

Our Cheesy Veggie 'Nduja and Sweetcorn Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Vegan 'Nduja has all the spicy, rich flavours of the popular Italian paste - but it's completely meat-free! Featuring a hot, umami blend of Calabrian chillies and peppers, it has a strong, sweet flavour while carrying 'Nduja's meaty undertones. This paste is perfect spread over flatbreads and swirled into pasta and risotto.

Extra spicy
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time15 minutes


serving amount

450 grams


160 grams


60 grams

Mature Cheddar Cheese

(Contains Milk)

32 grams


(Contains Egg, Mustard)

½ sachet(s)

Vegan ‘Nduja

30 grams

Tomato Puree

25 grams

Sun-Dried Tomato Paste

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)3667 kJ
Energy (kcal)877 kcal
Fat28.7 g
of which saturates8.8 g
Carbohydrate127.9 g
of which sugars18.2 g
Protein26.9 g
Salt2.85 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl


Cook the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped

Meanwhile, drain the sweetcorn in a sieve.

Grate the Cheddar cheese.

Make the Sauces

In a small bowl, combine the mayo, honey (see pantry for amount) and the vegan 'nduja (see ingredients for amount - use less if you'd prefer things milder). Set aside for serving.

In another small bowl, combine the tomato puree and sun-dried tomato paste. Season with salt and pepper, then mix well.

Assemble your Naanizzas

Increase your oven temperature to 240°C/220°C fan/gas mark 9.

Pop the naans onto a baking tray. Divide the sun-dried tomato sauce between them and spread with the back of a spoon, leaving a 1cm border.

Top evenly with the sweetcorn, then sprinkle over the Cheddar.

Ready, Steady, Bake

When the wedges have about 10 mins remaining, move them to the middle shelf of your oven.

Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 7-10 mins.

Serve Up

Share your cheesy naanizzas and wedges between your plates.

Drizzle the honey 'nduja mayo over your naanizzas or serve on the side for dipping.


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