Meat Free Week is a global campaign to get us thinking about how much meat we consume. Reducing the amount of meat we eat can have a significant positive effect on our health, take pressure of the planet’s resources and help improve animal welfare. For more information visit

Check out this mouthwatering recipe courtesy of the Vegetarian Society


Seeded Croustade Cups
Seeded Croustade Cups

Seeded Croustade Cups filled with saffron and cardamom scented mozzarella with black olives and pine nuts

Preparation notes

Starter: Serves 4 using muffin tins
Main course: Serves 2 using large Yorkshire pudding tins (use 2 slices of bread with same amount of filling)


4 slices seeded sliced bread
a little olive oil or melted butter
12 pitted black olives
6 strands saffron
4 cardamoms seeds, removed and crushed
1 ball buffalo mozzarella, grated
15g pine nuts
little mint leaves, to garnish

1. Preheat oven to 200°C / 400°F / gas mark 6. Grease 4 x deep muffin tins (or Yorkshire pudding tins)pudding tins
To make the croustade cups:
2. Lightly roll out the four slices of bread. Cut out circles to fit tins. Brush each side with a little olive oil or melted butter and line muffin tin with bread circles.
3. Bake in oven and bake for about 15 minutes until crisp. Remove from tins and allow to cool.
To make the filling:
4. Mix saffron strands with ½ teaspoon boiling water to release colour and leave to stand for 10 minutes
5. Combine saffron (and water) with grated mozzarella and cardamoms. Mix well.
6. Place 4 olives in bottom of each croustade and cover with saffron mozzarella mix. Top with a few pine nuts.
7. Place croustades back into muffin tins and return to oven for 10 minutes.

Serve hot or cold

Copyright the Vegetarian Society 2009