Cheddar & Bacon Garlic Breads
with Crispy Onions
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
Bacon Lardons
1 sachet(s)
Mixed Herbs
4 unit(s)
Garlic Clove
4 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
60 grams
Mature Cheddar Cheese
(Contains Milk)
2 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
40 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
d) Once cooked, remove the bacon pan from the heat and add the butter (see pantry for amount) and mixed herbs. Mix to combine.
a) Grate the cheese.
b) Place the Greek style flatbreads on a baking tray.
c) Evenly divide the garlic bacon mixture over the flatbreads and top with the cheese.
a) Bake on the middle shelf until the cheese is melted and bubbling, 5-7 mins.
b) Once baked, top the flatbreads with the crispy onions and serve.
Enjoy!
