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Haggis, Sriracha and Cheese Toastie

An indulgent lunchtime treat

Prep: 5 mins Cook: 15 mins


  • 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.