Veggie 'Nduja & Butter Bean Tacos With Lime Crema

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and chop your red onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon), then cut into thin strips

Drain and rinse your butter beans

Add the drained butter beans, onion wedges and pepper strips to an oven-proof dish with your vegetable stock mix and your plant based 'Nduja (can't handle the heat? Go easy!)

Add a drizzle of olive oil and a pinch of salt, then give everything a good mix up until fully coated

Put the dish in the oven for an initial 20 min

Grate your cheddar cheese finely

Chop your coriander finely, including the stalks (save some leaves for garnish!)

Combine the juice of half your lime[s], the chopped coriander and your soured cream in a small bowl with a pinch of salt and pepper – this is your coriander lime crema

Wash your lettuce, then pat dry with kitchen paper and shred finely

Cut the remaining lime into 1 wedge per person

Once the butter beans and vegetables have had an initial 20 min, remove the dish from the oven and top with the grated cheese

Return the dish to the oven for a further 5 min or until the cheese has melted – this is your baked veggie 'Nduja taco filling

Add your tortillas to a baking tray, then put the tray in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave for 20 secs on high!)