Stuffed picnic loaf

Serves: 6

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Total Time: 10

Prep Time: 10

• 1  round country-style loaf, around 15-18cm (6-7in) diameter
• extra-virgin olive oil for brushing and drizzling
• 150 gram(s) thinly sliced salami
• 1 handful basil leaves
• 125 gram(s) marinated roasted peppers, drained
• 2  x 125g buffalo mozzarella, drained and sliced

Method

1. Slice off the top of the loaf about 4cm (11/2in) down and reserve. Remove most of the centre of the loaf, leaving a 2cm (3/4in) thick bread shell. Brush the inside of the bottom of the loaf with the olive oil.
2. Cover the inside of the base of the bread shell with a layer of sliced salami and a scattering of basil leaves. Drizzle with a little olive oil and season with black pepper.
3. Follow with a layer of roasted peppers, another layer of salami and basil, olive oil and black pepper. Next add a layer of buffalo mozzarella, then the salami, basil, oil and black pepper again. Continue layering until the bread shell is full, finishing with a layer of salami.
4. Make sure the ingredients are packed in firmly, then replace the bread lid, brushing it first - on the breadcrumb side - with a little olive oil. Wrap tightly in clingfilm. Place a weight on top and chill overnight. To serve, unwrap and cut into wedges.
5. Cook's Tip Use the leftover bread to make croutons to add to salads. Cut into bite-size cubes and put on a baking sheet. Drizzle with olive oil and toss to coat. Bake at 200ºC (180ºC fan) mark 6 for 10-15min until golden.

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