a) Boil a half-full kettle. Pour the boiled water into a large saucepan with 0.25 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.

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 chorizo, courgette and kale. 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, vegan '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 slightly 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.

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

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

Enjoy!