with Sticky Nacho Cheese Sauce
Spread the Baked Cheese Bites on a baking tray and warm in the oven while you prepare the other ingredients.
Remove the wrapper from the Gluten Free Bury Black Pudding and slice into 1cm thick discs. Grill for 3-4 minutes on each side until crisp on the outside but lovely and soft in the middle. Cut the slices into 1cm sixed cubes.
Peel the avocado, remove the stone and dice into 1cm cubes.
De-seed the peppers and dice (you can lightly grill the pepper of leave them raw for more crunch).
Cut the olives in half.
Cut the chives into small pieces with a pair of scissors.
For the nacho cheese sauce, warm the processed cheese slices in a bowl in the microwave for 10-20 seconds until soft. Add a splash of milk and a pinch of paprika and whisk blend together with a fork. Warm for a further 10-20 seconds until the sauce is glossy and runny.
Remove the warm Baked Cheese Bites from the oven and arrange on a plate. Scatter the peppers, olives, avocado and Gluten Free Bury Black Pudding over the top.
Finish by drizzling the nacho cheese sauce over the top and sprinkling with the chives.
1 x 220g Roll Gluten Free Bury Black Pudding
1 x Bag Mrs. Crimble's Original Baked Cheese Bites
Red & green peppers
12 Pitted black olives
A bunch of chives
4 Processed cheese slices
Paprika (Check the label to ensure that it has been processed in a gluten free environment)
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