Food / 25 October, 2022 / Christina Walter

Nduja Stuffed Onions

These ’Nduja Stuffed Onions from food writer Helen Graves feature a rich and tangy filling of rice, feta and ’nduja, a spreadable chilli-spiked pork sausage from Italy. Matched with a refreshing green salad, they make a flavoursome lunch – or try serving them as a punchy side dish for fish or meat.


  • 6 onions, peeled, both ends trimmed
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed or grated
  • 150g ’nduja
  • 1 tsp ground cumin
  • 250ml chicken stock
  • 150g basmati rice, rinsed until clear
  • 1 lemon, zest
  • 1 tbsp parsley, finely chopped
  • 100g feta, crumbled
  • 300ml dry white wine
  • 2 tbsp parmesan, grated
  • 2 tbsp sherry vinegar
  • 1 tsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 tsp caster sugar
  • 2 romaine lettuce
  • ½ cucumber, finely sliced
  • 4 salad onions, trimmed and finely sliced
  • 1 avocado, sliced


  1. Bring a large pan of salted water to the boil. Make a cut lengthwise into each onion starting at the top (with the root end at the bottom), slicing halfway down to the middle – this makes it easy to separate the layers later. Simmer for 20 mins or until soft. Drain and leave to cool a little.
  2. Meanwhile, preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large pan, cook the garlic for 1 min, then add the ’nduja; let it melt. Add the cumin, stock and rice. Cook for 7 mins, remove and stir (the rice will still be a little hard).
  3. Separate the onion layers until only the centre parts remain. Set the larger petals aside for stuffing; finely chop the centres.
  4. Combine the rice with the diced onion, lemon zest, parsley and feta; season with just a little salt and lots of black pepper.
  5. Stuff the onion petals with the rice and arrange stuffed-side down in a large baking dish (or use two smaller ones), packing them in tightly in one layer. Stuff any leftover rice into the gaps, pour in the wine, then scatter with parmesan and bake for 40 mins, or until golden.
  6. For the salad dressing, shake the vinegar, mustard, oil, sugar and a large pinch of salt in a clean lidded jar. Put the lettuce, cucumber, salad onions and avocado in a bowl, and pour over the dressing. Serve with the onions. Keep leftovers chilled for up to 1 day; reheat the onions until piping hot.
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In The Spotlight

Heelys Rolls Into Spring With New Collection

Heelys, the original two-in-one wheely shoe launched in 2000, is preparing for the upcoming Easter holidays with its new spring collection. Ideal for encouraging an active, healthy lifestyle, the stylish designs will ensure kids (big and small) will roll through the holidays with ease.

The collection consists of 19 designs, including three brand new Heelys shapes: Reserve Ex, Reserve Low and Pro 20 Half Flood. The Reserve Ex has a basketball shoe style, while the Reserve Low and Pro 20 Half Flood tap into the current Y2K trend for an extra chunky sole.

Match your Heelys to your mood, with designs split across two main aesthetics – a darker colour scheme vs. a lighter, spring-inspired palette. Think camouflage print, graffiti text and paint drips contrasting with pastel colours, tie-dye, metallic laces, foil and rainbow print.

Available in the UK and Europe on the Heelys website and retailers, the collection is available in sizes C12-7 across single or two-wheeled styles. RRPs range from £49.99 to £69.99.


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