Fresh, simple, and full of flavour, cheese and tomato has always been a go-to oatcake filling when a lighter, veggie-friendly option is needed, without losing that satisfying bite.
Ingredients:
1 tin of peeled plum tomatoes
50g grated mature cheddar cheese
A pinch of sea salt
Freshly ground black pepper
Method:
Heat the tomatoes in a separate container in the microwave, add a pinch of salt and pepper.
Pour the tomatoes across the centre of a warm Povey’s oatcake.
Scatter generously with grated cheese.
Fold over and let the heat from the oatcake start to melt the cheese.
There’s nothing better than rich tomatoes and gooey cheese melting into a warm oatcake. It’s a combination that’s stood the test of time. Perfect for breakfast, a quick lunch, or when the only thing that will do is a proper, no-fuss bite to eat.