Creamy ’nduja carlin peas

Put the ’nduja in a pan over a medium heat; cook for 1 minute, until it releases some oil, breaking it up with a wooden spoon. Add the onion and cook for 5 minutes, until softened. Stir in ½ of the garlic; cook for 1 minute more. Add the stock and peas with their liquid; bring to a simmer and cook for 10 minutes. Use a potato masher to crush ½ of the peas until creamy. Bubble for 1 minute to thicken a little.

Meanwhile, strip and discard the stems from the cavolo nero and shred the leaves. Add to the pan with ½ of the thyme (reserving the rest) and cook for 2 minutes, until wilted.

Finely chop the remaining thyme and mix in a bowl with the remaining garlic, the lemon zest and a pinch of salt. Stir the lemon juice into the peas. Top with the herb mixture and serve with the bread on the side.