Annie Bell's gozleme with sheep's cheese and guindillas - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s gozleme with sheep’ s cheese and guindillas By You Magazine - September 26, 2021 Guindillas are slender, pale-green chillies from Spain that are pickled in vinegar (find them in jars in bigger supermarkets and online). They’re tangy, sweet, spicy and perfect for cutting through rich dishes like these gozleme (stuffed flatbreads). Lizzie Mayson SERVES 4 AS A SNACK 200g cavolo nero, leaves cut off the stalk and thickly sliced 2 tbsp extra virgin olive oil 1 tbsp lemon juice A pinch of dried chilli or red pepper flakes 4 wholegrain or white flatbreads 100g hard sheep’s cheese (eg, manchego), thinly sliced 8 guindillas, drained on kitchen paper Bring a large pan of water to the boil, add the cavolo nero and cook for about 3 minutes or until just tender. Drain using a colander, press out the excess liquid using a potato masher. Place in a large bowl and toss with a tablespoon of oil, then the lemon juice, chilli or red pepper flakes and a little salt. Heat a large ridged griddle pan over a medium-low heat. Arrange half of the cavolo nero over one flatbread, then lay half of the cheese slices on top and top with another flatbread to encase the filling. Repeat with the remaining ingredients, then brush the outsides of the flatbreads with the remaining oil. Griddle each stuffed flatbread for 1 1⁄2-2 minutes on each side, pressing down occasionally with a spatula, until golden and melted. Cut into thick strips and serve with the guindillas. Follow Annie on Instagram @anniebellcook Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved