- a little oil for cooking
- 4 tblsp red onion marmalade
- 1 courgette, halved and thinly sliced lengthways
- 1 red pepper, cut into large chunks
- 1 yellow pepper, cut into large chunks
- 1 green pepper, cut into large chunks
- 1 round loaf of bread (approx 8inch/20cm diameter)
- 6-8 slices parma ham
- 6-8 slices salami
- 350 g (12 oz) brie cheese, sliced
- 2 tblsp basil pesto
- large handful rocket
- Preheat the oven to 180C (350F/Gas 4).
- Meanwhile place the courgettes and peppers onto a flat roasting tray and drizzle with a little oil.
- Allow to cook in the preheated oven for 25-30 minutes until softened and then allow to cool.
- Using a sharp knife slice the top off the loaf of bread and set it to one side to act as the lid later on. Scoop the bread out of the centre of the loaf, just leaving a little of the bread attached to the crusts, all the way round.
- Spread the base of the bread with the basil pesto mixture, and then arrange three of the slices of parma ham and salami on top of that. Spread this with some red onion marmalade and half of the roasted vegetables.
- Carefully arrange half the sliced brie and then top with some fresh rocket leaves. Repeat this process with the second half of the ingredients, ensuring that you press down well on the mixture when you add each layer. Once the last layer of rocket has gone in you can place the lid on top.
- Wrap the bread in cling film and place onto a flat plate or chopping board. Place another plate on top and weight down with some canned foods to ensure that it will be compact and will cut correctly. Store in the fridge for at least 3-4 hours, but preferably overnight and then unwrap and cut into wedges.
Edward's handy hint
- Use the bread which you have scooped out to make some fresh white breadcrumbs for the freezer.
Taken from Food for Friends by Edward Hayden, published by The O’Brien Press 2013. Available from all good bookshops nationwide priced €22.99/£18.99