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Preheat the oven to 200ºC, gas mark 6. Put a large frying pan over a medium-low heat and drizzle in 1 tbsp oil and the butter. Add the garlic, fry for 1 minute, then stir in the anchovies, chilli flakes and most of the rosemary. Keep stirring until the anchovies have broken down, then stir in the kale and cabbage; fry for 5 minutes.
Bring 2 litres of water to the boil in a saucepan and add the stock cube; allow to dissolve. If the sourdough isn’t already sliced, cut into 9 slices. Put 3 slices in the bottom of a large casserole dish. Spoon over ½ of the fried kale mixture. Sprinkle over 1/3 of each of the cheeses.
Repeat with 3 more slices of bread, the remaining kale and ½ of the remaining cheeses. Top with the remaining 3 slices of bread and ladle over the hot stock. Evenly scatter over the remaining cheeses and rosemary, drizzle with the remaining 1 tbsp oil, then bake for 25-30 minutes until golden and bubbly.
Typical values per serving when made using specific products in recipe
Energy | 1,933kJ/ 461kcals |
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Fat | 19g |
Saturated Fat | 8.7g |
Carbohydrates | 49g |
Sugars | 5.3g |
Fibre | 5.7g |
Protein | 21g |
Salt | 2.6g |
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