Vegetarian recipe ideas
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Heat 20g of the butter in a large frying pan over a high heat. Add the spring onions and garlic, then cook for 30 seconds until fragrant. Add the chard and season well. Stir together and cook for 2-3 minutes or until wilted and all the moisture has evaporated. Add the cream, cheese and mustard. Mix well until you have a very thick, claggy sauce. Remove from the heat and cool a little.
Use the remaining butter to spread over one side of each piece of sourdough. Place ½ the bread slices, buttered-side down, onto a chopping board. Top with the chard sauce and place the remaining sourdough, buttered-side up, on top.
Heat a large non-stick frying pan over a medium heat. Add the sarnies and cook 2 at a time for 2-3 minutes each side or until crispy, golden and oozy. Serve immediately with pickles.
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