Georgina Hayden’s recipe for gigantes with ’nduja

Creamy butter beans and fragrant tomatoes are the stars of this flavoursome dish that nods to both Italian and Greek cooking

If a Greek and an Italian had a love affair, this would be the outcome: creamy, tomatoey butter beans pepped up with fried ’nduja for a bit of spice. Served with lots of parsley and crusty bread, this is a meal in itself, but the beans would also work brilliantly as part of a meze. It’s the summer tomato dream.