Cod with 'nduja, capers, parsley, lemon and spinach from Waitrose Food Magazine, February 2019 (page 94)

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Notes about this recipe

  • Jesmondgirl on April 17, 2020

    The Nduja from meat salt smoke was searingly hot! Did not add the lemon slices as that seemed an odd flavour combination. Cooked the potatoes longer and added all the water at the start. Would sub chorizo and add more peppers and potatoes. Added green beans alongside the spinach .

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