Chicken Thigh, Veggie 'Nduja and Butter Bean Stew

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay the chicken the pan. Season and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

c) Meanwhile, trim the courgette and slice into 1cm thick rounds.

b) Drain and rinse the butter beans in a sieve. Peel and grate the garlic (or use a garlic press).

a) Put the pan back on high heat with a drizzle of oil if needed (no need to clean).

b) Once hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper.

c) Add the garlic and stir fry, 30 secs. Transfer the veg to a bowl. Set aside for later. 

a) In the (now empty) pan, combine the passata, butter beans, veggie 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and veg stock paste.

b) Stir in the sugar and water for the sauce (see pantry for both amounts). 

c) Mix well and bring to the boil, then lower the heat and simmer the sauce until slighty thickened, 3-4 mins.

a) When the sauce is cooked, stir in the sun-dried tomato paste, butter (see pantry for amount) and half the cheese.

b) Taste and season with salt and pepper if needed.