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An indulgent lunchtime treat
2 tbsp olive oil
2 cloves of garlic, minced
250g vegetarian haggis
1-2 tbsp Sriracha sauce
2 tbsp water
100g Cavolo Nero, chopped (or Kale)
8 slices of bread
4 tbsp butter
1 Mozzarella ball
100 g cheddar
1.In a pan heat one tablespoon of olive oil and cook garlic for a few seconds. Add crumbled vegetarian haggis, Sriracha sauce and water. Stir to combine and heat through for approximately 5 minutes.
2. Take off the heat.
3. To the same pan add the remaining olive oil, minced garlic, Cavolo Nero, salt and chili flakes. Stir to combine, cover with a lid and cook over low heat for approximately 10 minutes. You might need to add a splash of water to prevent Cavolo Nero from burning.
4. To assemble a toastie, spread 1 tbsp of butter on one side only of two slices of bread. Fill the bread slices with a quarter of the Sriracha haggis mixture, Cavolo Nero and both cheeses and lay the cheese toastie on a frying pan the buttered side down.
5. Toast on both sides in a frying pan until golden and the cheese is melted.