Name: Creamy lemony butterbeans with roasted green veg and 'nduja
Total time: 1200 s
Yield: 2
Ingredients: 200 gram Tenderstem broccoli; 130 gram padron pepper; 125 gram asparagus tips; 2 teaspoon easy garlic; 700 gram butter beans; 30 gram parmesan; 1 lemon; 2 tablespoon 'nduja paste

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 4.

Step 2

Coat the Tenderstem broccoli (200 g) , asparagus tips (125 g) and padron peppers (130 g) in olive oil, season with salt and pepper and arrange on a large baking tray, with no overlap (you may need two!). Roast the vegetables in the oven for 15-18 minutes, until tender and a little crispy in places.

Step 3

While the veg is cooking, heat 2tbsp olive oil in a saucepan and add the M&S Easy garlic (10 g) . Stir in the butter beans (700 g) with their stock and cook for 10 minutes. Stir regularly and crush with the back of a spoon (or a masher). Squeeze in the lemon (1) , add the lemon zest and season with salt and pepper.

Step 4

In a small pan, warm up your 'nduja paste (30 g) .

Step 5

Spoon your creamy beans into a warm bowl, top with the roasted veg, sprinkle over parmesan (30 g) and finish with 'nduja.

Creamy lemony butterbeans with roasted green veg and 'nduja

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