Salt and Pepper Eggplant

Salt and Pepper Eggplant

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time:  30(20 resting) mins

Cook Time: 10 mins

Ingredients

2 eggplant, cut into strips or fingers

Sea salt

½ cup plain flour

Batter

2 cups plain flour

½ cup potato starch

1 teaspoon baking powder

Pinch of salt

1 litre cold soda water

Seasoning 

1 tablespoon salt

1 teaspoon 5 spice

1 teaspoon pepper

½ teaspoon  chilli powder

1 teaspoon sugar

Garnish

2 garlic cloves, sliced

1 red chilli, sliced

1 green chilli, sliced

2 spring onion, sliced or red onion diced

METHOD

In a bowl salt the eggplant then place in a sieve to draw some moisture out. Leave for 30 minutes then pat dry. 

In a bowl combine the dry ingredients, add enough soda water and whisk into a thick cream consistency, being careful not to over whisk the batter. Place in the fridge for 30 minutes to chill.

In a bowl mix the seasoning mix together. 

Dust the eggplant with flour then coat in the batter and deep-fry until golden and crispy.

In a wok with a drizzle of oil stir fry the garlic, chilli and spring onion for 1 minute to just take away the rawness. Add the eggplant until the wok with a good pinch of the seasoning, toss together, 

Serve straight away. 

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Rustic Cheesy Vegetable Gratin

Rustic Cheesy Vegetable Gratin

Recipe by Courtney Roulston 

Dietaries: Meat free/ vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 50 minutes 

Ingredients

50g butter, softened 

2 medium Gold sweet potatoes, skin on, washed 

4 medium white crème gold potatoes, skin on, washed 

3 medium beetroot, skin on washed 

Sea salt and black pepper to taste 

400ml Coles thickened cream 

2 cloves garlic, finely chopped 

¼ bunch thyme, leaves picked, plus extra to garnish 

50g Parmesan cheese, grated from a block 

80g finest Gruyer cheese, grated 

80g cheddar or tasty cheese, grated from a block 

METHOD 

Preheat the oven to 180 degrees celsius. Grease the inside of the medium baking dish with butter. Using a sharp knife, carefully slice the vegetables into 2mm rounds then place the sweet potatoes, potatoes and beetroot slices into 3 separate mixing bowls. 

Season each bowl of vegetables with salt and pepper then divide into each bowl the garlic, thyme, half the cream and half of the cheeses. 

Using clean hands mix the vegetables so they are coated into the cream and cheese mixture. Starting with the sweet potato, stack the rounds together then arrange into the dish so they are standing on their edge and snug, but still enough room to get heat between each layer. Add in a layer of the crème gold potatoes, then a layer of the beetroot. Pour in any excess cream mixture from each bowl then pour over the remaining portion of cream. 

Cover the dish with foil then place into the oven for 30 minutes. Remove from the oven and take off the foil. Scatter over the remaining cheese and place back into the oven uncovered for 25 minutes, or until the cheese is golden and bubbling and the vegetables are tender. 

Garnish with extra thyme leaves and cracked black pepper before serving. 

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Spicy Mushroom Mince with Green Beans

Spicy Mushroom Mince

with Green Beans

Recipe by Courtney Roulston 

Dietaries: Vegetarian 

Serves: 4 as part of a shared meal 

Prep Time: 15 minutes 

Cooking Time: 15 minutes

Ingredients

300g brown mushrooms 

3 tablespoons extra virgin olive oil 

300g green beans, trimmed, cut in half 

½ small brown onion, diced 

2 cloves garlic, minced 

1 tablespoon ginger, finely chopped 

1 tablespoon Chinese cooking wine 

1 long red chilli, sliced 

1 tablespoon soy sauce 

1 tablespoon hoisin sauce 

1 teaspoon white sugar or honey 

1 teaspoon corn flour with 2 tablespoons water 

1 teaspoon sesame oil 

1 teaspoon white sesame seeds to garnish, toasted

METHOD

Finely chop the mushrooms into a rough dice. Alternatively you can blitz them in a food processor then set aside. 

Heat a wok or cast iron pan over a high heat. Add half the oil then the beans and cook them for 3 minutes, or until charred on the outside but still crisp in texture. Remove the beans from the pan and set aside. 

Heat the remaining oil in the pan then add in the onion, garlic and ginger. Stir fry for 1 minute then add in the mushrooms. Cook for 2–3 minutes, or until the mushrooms are softened. Pour in the Chinese cooking wine to deglaze the pan then toss through the chilli, soy, hoisin and return the green beans. Toss for 1–2 minutes, or until fragrant. 

Pour in the cornflour mixture and sesame oil then toss until it thickens and becomes glossy. Place onto a serving plate then sprinkle with sesame seeds before serving.  

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White Chocolate & Raspberry Cake Jars

White Chocolate & Raspberry Cake Jars

Recipe by Magdalena Roze

Ingredients: 

2 cup raw cashews

1/2-1 cup water or plant milk. 

1 teaspoon vanilla

80g block PANA White Baking Chocolate

Maple syrup to taste

Pinch sea salt 

1 1/2 cups crushed gluten free vegan biscuits OR granola clusters if serving for breakfast. 

1 Punnet of raspberries

METHOD

Soak cashews in filtered water for at least 4 hours. If it needs to be speedy, then soak in boiling water for at least 15 minutes but a proper pre-soak is much better.

When cashews are almost ready, melt white chocolate on a stove using a double boiler method and leave to cool. 

When ready, drain the cashews and put them in a high-speed blender, add vanilla, sea salt and 1/2 cup of water/plant milk adding more until smooth and creamy as you want it. Pour in the cooled white chocolate and pulse. Check flavour and add maple syrup if you want to sweeten.

To serve, add crushed biscuits or granola to the bottom of 4 glass pots, top with cashew cream, and whole or mashed raspberries. 

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Sri Lankan Green Bean Curry

Sri Lankan Green Bean Curry

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian, gluten free 

Serves: 4 with other sides 

Prep Time: 10 minutes 

Cooking Time: 30 minutes 

Ingredients

500g green beans, trimmed and sliced into 5cm pieces 

Sea salt and pepper to taste 

1 teaspoon ground turmeric 

4 tablespoons extra virgin olive oil

1 red onion, finely sliced 

2 teaspoons mustard seeds 

2 teaspoons whole cumin seeds 

4 cloves garlic, finely chopped 

1 tablespoon fresh ginger, finely chopped 

1 long red chilli, finely sliced 

20 fresh curry leaves

2/3 cup unsalted roasted cashews 

200ml coconut milk 

1 lemon to serve 

1.5 cups basmati rice 

30g butter

METHOD 

Place the rice and butter into a pot and cover with 3 cups of boiling water. Leave on a simmer until the water has been absorbed. Cover with a lid and leave on a very low heat for 12 minutes to steam. 

Place the beans into a bowl and toss with the turmeric and 1 teaspoon of sea salt. 

Heat the oil in a large frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Scatter in the mustard seeds and cumin seeds and allow to toast for 1 minute. Add in the garlic, ginger, chilli, curry leaves and cashews then cook, stirring for 2–3 minutes, or until fragrant. Add in the beans then toss to coat in the oil and spices for 3–4 minutes. 

Pour in the coconut milk and leave to simmer for 3 minutes, or until the beans are tender. Remove from the heat and stir through the juice of ½ lemon and a pinch of salt and pepper. Serve with steamed rice. 

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Edamame, Cucumber & Citrus Salad

Edamame, Cucumber & Citrus Salad

Recipe by Louis Tikaram

Ingredients

Dressing:

Citrus

Japanese Mayo

Siracha Chilli Sauce

Edamame

Cucumber, chopped

Red onion, chopped

Spring onions

 METHOD

Squeeze lemon and lime into a mixing bowl, add in Japanese mayo, siracha chilli sauce, and mix.

In a separate bowl add in edamame, cucumber, chopped red onion, spring onions, and mix thoroughly.

Add the dressing into the bowl and combine.

To serve, add some sesame seeds to give it a roast flavour, and there you have it a great summer salad!

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Chocolate Golden Comb Slice

Chocolate Golden Comb Slice

Recipe by Magdalena Roze and Chloe Wheatland 

Ingredients

Base:

•2 cups soy crisps

•1/2 cup smooth peanut butter

•1/3 cup maple syrup

•1 tablespoon olive oil

•1 teaspoon vanilla extract

•pinch of sea salt

Top:

•150g PANA baking MYLK chocolate

•1 tablespoon olive oil

•100g PANA golden comb chocolate snaps, roughly chopped

METHOD 

Melt the Pana Baking Mylk chocolate, stirring with a spatula until smooth. Set aside in a bowl.

Combine peanut butter, maple syrup, vanilla extract, a pinch of sea salt, and soy crisps into a separate bowl and stir thoroughly. 

Place the mixture from the bowl, into a square baking tin with baking paper.

Pour the melted chocolate over the mixture in the baking tin, ensuring to cover all areas of the tray.

Once evenly coated with chocolate right to the edges, place PANA golden comb chocolate snaps on top, using as many as desired. 

Place the baking tray into the freezer for at least one hour, then slice into squares or bars and serve!

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Watermelon, Mint, Lemon Agua Fresca

Watermelon, Mint, Lemon Agua Fresca

Recipe by Courtney Roulston

Dietaries: Gluten free, vegan if use maple syrup

Serves: 4

Prep Time:

Cooking Time:

Ingredients

5 cup fresh watermelon, skin removed, cut into squares

2 lemons

2 tablespoons honey or maple syrup

6 sprigs mint

4 cups ice to serve  

METHOD

Place the watermelon into the base of a high-speed upright blender. Add in the juice from 1 lemon and the honey.

Blitz until the mixture is smooth and slightly frothy.

Run the mixture through a fine sieve or clean cloth to remove any potential seeds.

Slice the remaining lemon into rounds then place into serving glasses or a pitcher along with the ice. Pour over the watermelon mixture then garnish with mint sprigs before serving.

*You can use all sorts of fruit or veg for an Agua Fresca-Pineapple, melons, cucumber etc.. Just use the same measurements and adjust sweetness depending on the type of fruit you are using. Some fruits will also need more water to blend than others.

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No Bake Watermelon Cake

No Bake Watermelon Cake

Recipe by Magdalena Roze

Serves: 8–10
Prep Time: 25 minutes
Chill Time (optional): 30 minutes

Ingredients

For the cake

1 whole small seedless watermelon (round or oval-shaped)

1 punnet strawberries halved or sliced.

1 punnet blueberries

1/2 cup raspberries

1/4 cup toasted coconut flakes.

A few sprigs fresh mint and basil 

For the yoghurt frosting

1 1/2 cups Jalna Creamy Vanilla Yoghurt 

2 tablespoons natural cream cheese, softened.

1 teaspoon lime zest

1 tablespoon honey or maple syrup (optional) 

METHOD

Prepare the watermelon base
Slice a whole watermelon in half, place flat side down on a board. Then slice off the top to create another flat surface. Carefully trim away the rind, working around the edges. Pat dry with paper towel to remove excess moisture.

Make the yoghurt frosting
In a stand mixer, place the Jalna Vanilla Yoghurt, cream cheese, lemon zest, and honey or maple if using. Whisk for 1–2 minutes until creamy, smooth and spreadable.

Frost the watermelon
Place the watermelon cake on a serving plate or cake stand. Using a spatula or spoon, gently spread the yoghurt frosting over the top and sides. It doesn’t need to be perfect; the rustic look is part of its charm.

Decorate
Arrange the fresh berries on top. Scatter with toasted coconut flakes and mint leaves for colour and texture. Chill for 30 minutes if you'd like the frosting to set slightly or serve immediately.

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Chicken Caesar Tacos

Chicken Caesar Tacos

Recipe by Courtney Roulston 

Dietaries: 

Serves: Makes 8 tortillas 

Prep Time: 10 minutes 

Cooking Time: 10 minutes 

Ingredients

8 street/mini tortillas
500g chicken mince
Sea salt and pepper to taste
1 teaspoon garlic powder
2 teaspoons dried oregano
4 cups cos lettuce, washed, chopped
2 free range eggs, boiled, peeled, roughly chopped
2 rashes streaky bacon, cooked, chopped
30g Parmesan cheese grated from a block, plus extra to serve

Dressing
2 anchovy fillets, minced
2 tablespoons mayonnaise
1 heaped teaspoon Dijon mustard
Juice & zest of 1/2 small lemon
1/2 clove garlic, minced 

METHOD

Mix all the dressing ingredients along with some cracked black pepper and a small pinch of salt in a bowl and set aside.

Place the chicken mince into a bowl then mix through the garlic powder, dried oregano and a pinch of salt and pepper until combined. Place the tortillas onto a clean bench and spread the chicken mince over them in an even layer.

Heat a pan or BBQ plate to medium. Drizzle a little oil into the pan then cook the tortillas, chicken side down for 3 minutes, or until golden. Turn over and cook for a further 1–2 minutes on the second side, or until cooked through. Repeat with all the tortillas and keep warm.

Place the lettuce, eggs, bacon and Parmesan into a mixing bowl. Spoon over some of the dressing and toss to coat.
Pile the Caesar salad onto the tacos and grate over a little extra Parmesan before serving.

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Rendang Egg Curry

Rendang Egg Curry

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

8 eggs, boiled for 8 minutes then refreshed in ice water and peeled

3 tablespoons Ayam Rendang Curry paste

1 red onion, sliced thinly

2 tins coconut cream

1 lemongrass stalk

3 lime leaves

2 tablespoons desiccated coconut 

Salt

Serve with 

Rice 

Lime

Red chilli 

METHOD

In a large saucepan, fry off the onion in oil until golden. Add in the curry paste and cook out until fragrant. 

Add in the coconut cream, lemongrass, lime leaf, desiccated coconut and sugar, simmer until the sauce thickens. Taste and adjust seasoning to your liking. 

Cut the eggs in half and place into the curry. Gently fold through the gravy and serve straight away. Top with Chilli and extra thinly sliced lime leaf. 

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Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Oat Crusted Chicken Schnitzel

2 Chicken breasts, butterflied and pounded flat

2 cups steel cut oats

1 teaspoon dried oregano

1 teaspoon chilli flakes

6 eggs

1 cup plain flour

Sea salt

Black pepper

Olive oil

Dill Dressing

1 cup yoghurt

1 bunch of dill, shopped

1 tablespoon mustard

1 lemon juice

Sea salt

Black Pepper

2 Baby Gem Lettuce, cut in half

2 Shallots

1 bunch chives

METHOD

Combine the oats, oregano and chilli flakes, mix.

Set up to crumb the schnitzels. Start with flour, then egg then finish with the oats. Repeat until all the chicken is crumbed.

In a bowl mix together the dill dressing ingredients.

Heat a layer of olive oil in a pan. Cook the with schnitzels in the oil until golden on both sides until golden all over. Season with sea salt.

To serve add the schnitzel to a plate. Add the lettuce halves and spoon over the dill dressing. Garnish with herbs and shallots, finish with a cheek of lemon.

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Grilled Squid with Chilli, Garlic & Olives

Grilled Squid with Chilli, Garlic & Olives

Recipe by Courtney Roulston 

Dietaries: Meat free, gluten free 

Serves: 4 to share 

Prep Time: 15 minutes 

Cooking Time: 5 minutes 

Ingredients

3 fresh squid tubes (around 400g)

3 tablespoons extra virgin olive oil 

Sea salt and pepper to taste 

3 cloves garlic, finely chopped 

1 long red chilli, finely chopped 

12 Sicilian olives, pitted, gently crushed 

¼ cup flat leaf parsley, chopped 

1 lemon

METHOD 

Clean the squid by removing the outer skin and the insides of the tubes. Cut off the tentacles and wipe down the tubes with a paper towel so they are dry. Score the insides of the tubes then slice into 5cm pieces. 

Heat a frying pan over a medium-high heat. Add the oil, chilli and garlic and stir for 30 seconds. Add the squid and cook for 1–2 minutes, tossing occasionally. 

Add in the olives, parsley, salt, pepper and a little lemon zest. Toss for 1 minute to combine. The squid will start to curl up when ready. 

Place onto a serving plate and serve warm with lemon wedges on the side.

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Whipped Yoghurt and Feta dip

Whipped Yoghurt and Feta dip

Recipe by Louis Tikaram

Ingredients

200 grams good quality Greek feta

3/4 cup Jalna Greek yogurt

1 lemon juice and zest

2 tablespoons extra virgin olive oil + some extra for garnish 

1 teaspoon chilli flakes 

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

3 tablespoons toasted, crushed macadamia nuts - bread or crudites

METHOD

Combine the feta, Jalna Greek yogurt, lemon zest and juice in a food processor and blitz together. While the processor is running, drizzle in the olive oil until the feta & jalna yoghurt is whipped to a smooth paste.

Transfer all the whipped yoghurt mix to a serving plate then with a clean spoon make an indentation in the middle like a well, pour some additional olive oil in and sprinkle the chilli flakes all over along with the herbs, and toasted crushed macadamias. 

Serve with a shared banquet, with a cheese plate or by itself with some crackers or pita bread.

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Pork Cutlet Schnitzel with Tarragon Sauce and Cabbage Slaw

Pork Cutlet Schnitzel with Tarragon Sauce and Cabbage Slaw

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

4 pork cutlets, pounded flat

2cups panko breadcrumbs

1 tablespoon parmesan cheese

1 cup plain flour

6 eggs, whisked

Tarragon sauce

2 bunches tarragon, leaves picked

1/2 bunch dill

½ cup baby spinach

2 tablespoons baby capers

1 lemon

1 tablespoon Dijon mustard

½ cup olive oil

Sea salt

Radicchio slaw

1 radicchio, shaved

1/4 white cabbage, shaved

1 baby cos, sliced thinly

4 radishes, sliced thinly 

½ bunch of dill

2tbs grain mustard

Sea salt

Olive oil 

White wine vinegar

METHOD

Set up a crumbing station with the flour, eggs and panko combined with parmesan and pinch of salt. 

To crumb, dust the pork in flour, coat in egg and finish by pressing into the crumbs to coat. 

In a saucepan heat a layer of olive oil. Add in the pork and cook until done. Remove the oil and drain on a paper towel. Season with salt whilst draining. 

In a bowl combine the radicchio, cabbage, lettuce, radish and dill. Dress with olive oil, white wine vinegar and mustard. 

In a jug combine the green sauce ingredients, blend until smooth. 

Serve the schnitzel with the slaw and finish with the green sauce! 

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Orecchiette Alla Pugliese

Orecchiette Alla Pugliese

Recipe by Courtney Roulston

Dietaries: 

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

2 x cloves of garlic

1 x fresh chilli

500 grams Orecchiette Pasta

Sea Salt

Olive oil

1 x Bunch of Rappa or white Broccoli

1 cup of white wine

1 x Broccoli head (Broccoli Puree)

1 x Burrata

1 x Lemon

METHOD 

Add salt to boiling water.

Add garlic , chilli, and olive oil to the hot pan. 

Shred the leaves of the Rappa and add to the pan until softened.

Add a dash of white wine.

When pasta is cooked add puree to the pan with pasta and combine.

Add burrata and grate over some lemon zest.

Broccoli Puree

Boil off broccoli florets in salted water and blend until puree.

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High Protein Lentil Pasta Salad

High Protein Lentil Pasta Salad

Recipe by Magdalena Roze 

Ingredients

100g cooked San Remo lentil pasta

1 x 125g tin Sirena tuna slices in olive oil 5 cherry tomatoes, sliced.

Rocket (handful), chopped.

1 tablespoon capers

1/2 avocado, diced.

1–2 tablespoons chopped parsley.

Dressing:

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1 teaspoon honey

Salt and Pepper

METHOD

Cook pasta according to packet instructions to yield 100g cooked. 

Drain the tuna slices then place in a bowl and agitate slightly with a fork so they break up just a little. 

Add tomatoes, rocket, capers, avocado and parsley and mix. Once pasta is cooled, gently mix through. 

For the dressing, place all ingredients in a small bowl and whisk until incorporated. Taste to make sure sweet and sour flavours are balanced. Drizzle a couple of tablespoons into the salad bowl and stir through. 

Transfer the salad onto your favourite plate or bowl to enjoy. Use leftover dressing for dinner or lunch the next day.

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Tandoori Cauliflower with Cashew Cream

Tandoori Cauliflower with Cashew Cream

Recipe by Michael Weldon

Serves: 4

Ingredients

1 x Cauliflower

400g cashews, soaked in hot water for 24 hours

½ cup olive oil

1 teaspoon apple cider vinegar

Sea salt

2 tablespoons butter

1 jar Pataks Tikka Paste

2 tablespoons tomato paste

½ cup cream

Garnish

½ bunch coriander, leaves picked

½ bunch mint, leaves picked

1 shallot, sliced thin

1 green chilli

1 lemon

METHOD

Blanch the cauliflower in boiling water for 8–10 minutes until slightly softened. 

Drain, cool and place in a roasting tray. 

In a frypan melt the butter then fry off the curry paste. Add in the tomato paste and cook out. Add in the cream and cook out until it thickens. Taste and season to your liking. 

Spoon half the curry butter over the cauliflower and spread over with a brush. Roast in a 180deg Celsius oven for 15 minutes then spoon and brush over the remaining butter. Return to the oven and cook until the cauliflower is tender and the butter caramelized. 

In a blender, blend the cashews with the oil and as much water as they need to become smooth. Add small amounts at a time. Once a pouring consistency add in the vinegar and season with salt. 

Serve by spreading the cashew cream on the base of a platter. Add the cauliflower, pour over the butter. Finish with a squeeze of lemon then a load of herbs, shallots and chilli.  

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Butterfly Lemongrass Chicken Legs

Recipe by Courtney Roulston

Dietaries: Gluten free 

Serves: 4

Prep Time: 15 minutes 

Cooking Time: 20 minutes 

Ingredients

12 free range chicken drumsticks 

1 long red chilli, seeded, sliced 

½ small red onion, sliced into thin wedges 

1 cup fresh mint, leaves picked 

Marinade

1 stalk lemongrass, grated/finely chopped 

2 cloves garlic, peeled

Juice and zest of 1 lime, plus 1 extra cut into wedges to serve (2 total) 

2 tablespoons fish sauce 

1 tablespoon soy sauce 

1 heaped tablespoon brown sugar 

1 tablespoon oil

METHOD

For the marinade, place everything into a small food processor and blitz until combined into a rough paste. 

Dry the chicken legs with a paper towel then use a small sharp knife to cut down one side of the thickest part next to the bone. Butterfly the meat out so the leg meat is all the same thickness. Repeat with all the legs then place into a bowl. Pour over half the marinade and mix well to coat. 

Heat a BBQ plate to medium and add on the chicken legs. Cook for 3–4 minutes each side, basting occasionally with the reserved marinade and flipping over a few times so they don’t get too much colour-The outside should be caramelised and the meat is cooked through. 

Arrange the legs onto a serving platter. Toss the sliced chilli, red onion and mint leaves together then scatter over the chicken. Serve with lime wedges on the side. 

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Mighty Mushroom Toastie

Mighty Mushroom Toastie

Recipe by Courtney Roulston 

Dietaries: Meat free 

Serves: Makes 1 toasted sandwich

Prep Time: 5 minutes

Cooking Time: 15 minutes 

Ingredients

200g Brown mushrooms, sliced. 

50g butter at room temperature 

1 cup loosely packed leek, sliced 

1 clove garlic, finely chopped 

2 sprigs thyme, leaves picked 

Sea salt and pepper to taste 

2 slices Coles Laurent sourdough bread 

2 balls Coles bocconcini cheese, drained, sliced 

½ cup Coles finest Spanish Truffle cheese, grated 

METHOD

Heat a frying pan over a medium heat. Add in the mushrooms, half of the butter and the leeks. Cook, stirring for 3–4 minutes, or until softened. Add in the garlic, thyme and a pinch of salt and pepper. Continue to cook for 2 minutes, or until the mushrooms are caramelised and fragrant. 

Remove the mushrooms from the pan and wipe it clean with paper towel. Spread the remaining butter on the 2 outside pieces of bread. Layer in the bocconcini cheese, the mushroom mixture then grates over the truffle cheese and top with the second piece of bread. 

Place the pan back onto a medium heat and add the sandwich to the pan. Cook for 2–3 minutes, or until the bread is golden. Before flipping the sandwich over, grate some extra truffle cheese into the pan and flip the uncooked side of the toastie onto the cheese. Cook for 2–3 minutes on the second side, or until the cheese is crisp and the bocconcini is melting in the middle. 

Remove from the pan and slice in half before serving.  

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