- 350g Manx Loaghtan mutton ragout that has been slow cooked for nine hours
- 200g homemade cheese curd
- 500g Lamb Weston Sweet Potato CrissCuts
- 200ml gravy
- Lime wedges and micro-herbs to garnish
Pile the mutton ragout and layers of CrissCuts into a shallow dish, saving some back for the edges, then top with cheese curd.
Fry CrissCuts according to pack instructions until not quite golden and layer around the outside of the dish.
Put into the oven for 6 minutes, or until the cheese begins to brown.
Garnish with micro-herbs, lime wedge and serve with gravy on the side.