pan: cook in a saucepan on a medium heat stirring often until heated through.

waste hack: leftover n’duja can be added to vegan mayo for a sauce with a mellow but subtle kick.


n'duja & avo on toast.

serves 1-2 people.

what you’ll need:

100g symplicity n’duja
2 x slice of sourdough
1 x avocado, sliced
2 x sprigs of thyme
sea salt
olive oil


  1. toast the bread until lightly coloured or toasted to your liking.
  2. spread with Nduja and cover with slices of avocado.
  3. top with sea salt, thyme, and a drizzle of olive oil.

n’duja risotto.

serves 2-4 people.

what you’ll need:

300g symplicity n’duja
2 tbsp olive oil
1 x onion, finely chopped
300g risotto rice
1 x small glass vegan white wine (optional)
800ml vegetable stock
200g frozen peas
1 x lemon, zested and juiced
1 x small bunch flat-leaf parsley, finely chopped


  1. set the vegetable stock in a pan over a low heat to keep warm.
  2. heat the olive oil in a deep frying pan, add the onion and fry for 10 minutes until softened.
  3. add the garlic and cook for 2 minutes.
  4. add the risotto rice and stir until every grain is lightly coated in oil.
  5. pour in the wine, if using, and bubble away until reduced by half.
  6. add one ladleful of vegetable stock at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time.
  7. once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked.
  8. finally stir in the n’duja, lemon zest and juice, add seasoning to taste and serve topped with parsley.