Nutriants

• Serves 6
• Energy 1361.2 kcal
• Fat 118.59 g
• Saturated 75.01 g
• Trans 2.79 g
• Monounsaturated 30.79 g
• Polyunsaturated 4.73 g
• Carbs 25.63 g
• Carbohydrates (net) 24.12 g
• Fiber 1.51 g
• Sugars 4.18 g
• Protein 51.47 g
• Cholesterol 343.75 mg
• Sodium 279.44 mg
• Calcium 1463.35 mg
• Magnesium 86.28 mg
• Potassium 273.39 mg
• Iron 1.93 mg
• Zinc 8.19 mg
• Phosphorus 1068.29 mg
• Vitamin A 998.77 µg
• Vitamin C 13.16 mg
• Thiamin (B1) 0.25 mg
• Riboflavin (B2) 0.63 mg
• Niacin (B3) 1.92 mg
• Vitamin B6 0.26 mg
• Folate equivalent (total) 52.68 µg
• Folate (food) 43.16 µg
• Folic acid 5.6 µg
• Vitamin B12 5.99 µg
• Vitamin D 2.15 µg
• Vitamin E 2.76 mg
• Vitamin K 136.55 µg
• Water 100.93 g

Description

STEP 1Preheat the oven to fan 170C/conventional 190C/ gas 5. Beat the butter and garlic, then mix in the cheese, parsley and chillies. Cut the bread in half crossways through the centre.
STEP 2Spread the cheese mixture on the cut sides of both bread halves. Wrap each half loosely in foil and put on a baking sheet. Bake for 20 minutes, unwrap the foil and bake a further 10-15 minutes until starting to turn pale golden. Cut into wedges and serve.

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