In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

This dish was created within our Isle of Wight Garlic Farm Collection.

CHILLI, CHEESE AND GARLIC BREAD

JULIE FUGE   #eatsouth

This is a slight adaptation from a Nigella recipe. It’s perfect with a BBQ.

INGREDIENTS

• 100g soft butter
• ½ teaspoon sea salt flakes
• 4 fat cloves crushed IOW garlic 
• tip of a teaspoon dried chilli flakes
• 1 ball mozzarella drained and chopped
• 1 small white sourdough loaf

SERVES:

Depends how greedy you are!

METHOD

Preheat the oven to 220ºC/200ºC Fan/425ºF

Beat together the butter, salt, garlic and chilli flakes, then the mozzarella.

Slice the bread but not quite all the way through.

Spread the butter mixture between the slices.

Wrap the bread in foil with a fold at the top and bake for 30 minutes.

If the bread is still soft on top, put it back in the oven, with the foil opened and cook for another 5 minutes. Remove from the oven – slice and share.