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Preheat your oven to 200°C
Place peppers, onion, tomatoes and garlic into baking trays. Drizzle with oil and season with a good pinch of salt
Bake for 20-25 minutes or until the peppers are nice and charred
Transfer the peppers into a lunch box with a lid and leave to steam for 10 minutes. Remove and peel the skin away from the flesh
Get a pot going on medium-low heat and add your nduja. Fry for 3-5 minutes until it melts away into oil/fat
Add your roasted vegetables and give it a good mix. Leave them to cook together for 2-3 minutes
Add vegetable stock, basil, vinegar, honey, grated parmesan and black pepper
Blitz until smooth and taste to adjust seasoning as needed