In a pan heat one tablespoon of olive oil and cook garlic for a few seconds. Add crumbled Scottish Veggie Crumble, Sriracha sauce and water. Stir to combine and heat through for approximately 5 minutes.
Take off the heat.
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.
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 Scottish Veggie Crumble mixture, Cavolo Nero and both cheeses and lay the cheese toastie on a frying pan the buttered side down.
Toast on both sides in a frying pan until golden and the cheese is melted.