CHICKEN & PESTO LOAF SANDWICH

SERVES 6 drizzle of olive oil 2 large beetroots, trimmed 2 red peppers 2 yellow peppers 1 large cob or ‘boule’ loaf 3 tbsp pesto 4 large confit garlic cloves (see box below), mashed to a purée 50g rocket 200g buffalo mozzarella, sliced and well drained 150g shredded roast chicken sea salt and black pepper

Preheat the oven to 180C/gas 4. Rub a drizzle of olive oil over the beetroots and wrap each one in foil.

Cook in the oven for around an hour, until a skewer goes easily in and out. Remove and set aside to cool.

Increase the oven temperature to 220C/ gas 7. Put the peppers on a foil-lined baking sheet or tray. Roast for about 25 minutes, turning once, until the skins are blackened. Take out of the oven and carefully, using tongs, put them straight into a food bag. Tie the bag to create steam inside. When they are cool enough to handle (but not cold, as peeling gets harder), peel off the blackened skins and remove the seeds. Tear the flesh into strips. Peel and thinly slice the cooled beetroots.

Slice the top off the loaf; this will be your lid. Carefully scoop out most of the doughy insides (make into breadcrumbs and freeze), trying not to damage the sides of the loaf. Spread the pesto all over the insides of the loaf, both base and sides. Spread the confit garlic paste on the underside of the lid.

Layer half the rocket in the base, then a layer of half the mozzarella. Add half the roasted pepper strips, then half the chicken, then half the beetroot slices. Season, then press down gently to start compressing the layers, and to make more room.

Repeat the layering process, ending with a layer of beetroot, and place the lid back on. Wrap tightly in clingfilm and refrigerate.

On picnic day, bring the loaf to room temperature and take the whole thing with you. To serve, either slice or cut into wedges like a cake.