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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) Salt Chilli flakes 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.
