Caramelised 'Nduja Brussels Sprout Linguine

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely slice (don't chop!) your garlic

Trim the ends from your Brussels sprouts, then slice half finely

Cut the remaining Brussels sprouts in half, lengthways

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion and sliced garlic with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, combine your cider vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your dressing

Once the onion and garlic has softened, add 2 tsp [3 tsp] [4 tsp] flour and give everything a good mix up until the flour has dissolved, then transfer to a plate and set aside for later

Reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced Brussels sprouts and halved Brussels sprouts with a pinch of salt and cook for 3-4 min or until beginning to soften and char

While the sprouts are cooking, add your linguine to a pot of boiled water and bring to the boil over a high heat

Cook the linguine for 6-7 min (this will finish cooking in the sauce later!)

Once done, drain the linguine, reserving a cup of the starchy pasta water

Return the drained linguine to the pot and boil a little water in a kettle

Once the sprouts have softened, add your 'Nduja (can't handle the heat? Go easy!) with 50ml [65ml] [85ml] boiled water and cook for a further 3-4 min, breaking it up with a wooden spoon as you go until the water has evaporated

Once evaporated, add your honey to the pan, give everything a good mix up and cook for 2-3 min or until caramelised – these are your caramelised 'Nduja Brussels sprouts

Tip: Reduce the heat to medium if the sprouts look like they're burning!

While the sprouts are caramelising, return the drained linguine to a medium heat with the cooked onion & garlic, clotted cream and reserved starchy pasta water

Add half your grated Italian hard cheese (save the rest for garnish!) and chicken stock mix and stir it all together for 2-3 min or until the sauce has slightly thickened and the pasta is fully coated – this is your velvety linguine

Wash your salad and pat dry with kitchen paper