Heat Grace Vegetable Oil in a skillet over medium flame and use to saute the seasonings.
Add the Grace Fresh n' Ready Callaloo and cook stirring constantly for 4 minutes. Mix in the Grace Fresh n' Ready Carrot, if used, Grace Green Scotch Bonnet Hot Pepper Sauce and the black pepper.
Turn off flame; add the grated cheese and mix well. Top with grated nutmeg.
Recipe note: 1/2 tsp. salt may be added.
To Serve: Place cookie cutter mould on a place and use to mould the cooked callaloo. Serve with tomato slices and two slices of bread.