a) Boil a half-full kettle. Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim the courgette and slice into 1cm thick rounds. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Drain and rinse the butter beans in a sieve.

c) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the courgette and sliced pepper. 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, heat a drizzle of oil on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

c) Next, add the passata, butter beans, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and veg stock paste. Stir in the sugar and water for the sauce (see pantry for both amounts). 

d) Mix well and bring to the boil, then lower the heat and simmer the sauce until slightly thickened, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

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.

a) Share the rice between your bowls and spoon over the veg, prawns and remaining sauce from the pan.

b) Top with your veg and sprinkle with the remaining cheese and crispy onions to finish.