'Nduja Baked Beans

Serves 2 (or 4 as a side)

Spicy, warming and satisfying, this is the ultimate weekend breakfast.

Ingredients
1 tsp olive oil
1 heaped tbsp 'nduja paste (spicy, spreadable Calabrian sausage)
2 garlic cloves, minced
1 heaped tbsp tomato paste
6–8 cherry or baby roma tomatoes, halved
2 x 400g tins butter beans (half of the liquid reserved from one tin)
100g cottage cheese
Handful finely grated parmesan (plus extra to sprinkle on top)
Finely grated zest from 1/2 lemon
Sea salt, to taste
1/3 cup breadcrumbs
2 tsp fresh thyme leaves

Method

1. Preheat your pizza oven or conventional oven to 200°C.

2. Heat the olive oil in a small cast-iron pan or ovenproof frying pan over medium heat. Add the 'nduja and cook for 1–2 minutes, stirring, until it begins to melt and release its oils (this can be done in the pizza oven or on the stove).

3. Add the garlic and tomato paste and cook for 1 minute until fragrant. Add the tomatoes and cook for a further 2–3 minutes, stirring occasionally, until they begin to soften and blister.

4. Stir in the butter beans and about half of the reserved liquid from one tin. Add the cottage cheese, parmesan, lemon zest, a generous pinch of sea salt. Mix well until everything is combined and creamy.

5. Sprinkle with the breadcrumbs, an extra handful of parmesan, then tear the mozzarella over the top and scatter over the thyme leaves.

6. Transfer to the pizza oven and bake for 8–12 minutes, or until the cheese is melted, the breadcrumbs are golden, and the beans are bubbling around the edges. Or a conventional oven: Bake for 20–25 minutes until golden and bubbling. For extra colour, finish under the grill for 2–3 minutes.

7. Allow to cool for a few minutes before serving. Enjoy with crusty bread for scooping.

Finishing touch: Spritz with either fragrance from the Fin. Discovery Set just before serving for an extra burst of fresh herb and citrus aroma.

Enjoy!

Kx