For this irresistible stew, you'll simmer spicy sausage with butter beans, courgette and spinach. Top with a crunchy parsley, feta and breadcrumb gremolata, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.4 g||11.2 g|
|Protein||5.9 g||26.7 g|
|Salt||0.87 g||3.98 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Add the ciabatta rolls to a baking tray and put the tray in the oven for 6-7 min or until warmed through
Top, tail and chop the courgette[s] into thin batons
Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat
Once hot, add the courgette batons and cook for 1-2 min or until they have slightly softened
Meanwhile, chop the parsley roughly, including the stalks
Heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add the panko breadcrumbs and cook for 2-3 min or until they start to brown
Add the chopped parsley, crumble in half the feta, stir everything together and set aside – this is your gremolata
Once slightly softened, add the garlic paste, 'nduja (can't handle the heat? Go easy!) and butter beans to the pan and give everything a good mix up
Crumble in 1/2  Knorr chicken stock cube, tomato paste and the juice of 1/2  lemon with 150ml [280ml] boiled water and cook covered for 1-2 min or until the sauce has slightly thickened
Add the spinach to the pan, stir it through the sauce and cook for 30 sec or until it has started to wilt – this is your saucy 'nduja & beans
Chop the remaining lemon into wedges and tear the warmed ciabatta in half
Serve the saucy 'nduja & beans with the warmed ciabatta to the side and top with the gremolata
Crumble over the remaining feta and garnish with the lemon wedges