Stuffed picnic loaf

4
30 minutes

Ingredients

  • 1 loaf of bread, must be a cob loaf
  • 3 tsp green pesto
  • 1 handful of baby spinach, large
  • 200g of mozzarella cheese, sliced
  • 1 pepper, large, roasted and cut into strips
  • 2 baby beetroots, pickled, sliced

Method

1
Slice the top off the cob, this will become the lid
2
Scoop out the soft centre, until you have a bread bowl. The spare bread can be whizzed up into breadcrumbs and frozen until you need them for another dish
3
Spread the base of the bread bowl with pesto
4
Add a layer of baby spinach, then a layer of sun-dried tomatoes. Top with basil leaves, then a layer of creamy mozzarella. The next layer is the pepper, then a layer of sliced beetroot. Finally replace the lid
5
Wrap your cob tightly with clingfilm and place in the fridge with a tin of baked beans on top for weight. This will help compress the layers
6
Leave in the fridge to chill and compress for a few hours or overnight. Take the whole cob to your picnic, and then slice open to reveal a rainbow of colours.