Classic cheeseburger with crunchy onion rings and chunky chips
Recipe Raphaella Frame-tolmie
2 red peppers 1 large aubergine, sliced olive oil salt and pepper 4 large field mushrooms 1 garlic clove, crushed 20ml olive tapenade 2T red-wine vinegar 2T olive oil 1 round loaf of bread butter lettuce leaves 200g marinated artichokes 5 large Roma tomatoes, peeled
and seeded 100g provolone cheese, sliced fresh basil leaves
Makes 1 loaf
Place the peppers on a baking tray and cook under a hot grill, turning until the skin on all sides has blackened. Remove from the oven and place in a bowl, cover it tightly with clingfilm and allow the peppers to steam. When cool enough to handle, peel the peppers and remove the stalks and seeds.
Place the aubergine slices on a baking tray, drizzle a little olive oil over them and season with salt and pepper. Place under the grill and cook until soft, then remove and allow to cool.
Rub the mushrooms in the crushed garlic and place on a baking tray. Drizzle a little olive oil over them, season to taste and grill for 15 minutes.
Mix the olive tapenade with the red-wine vinegar and olive oil. Using a sharp knife, carefully slice the top off the loaf of bread, forming a lid. Hollow out the inside of the loaf to leave just the crust (about 2.5cm thick). Coat the inside walls and base of the loaf with two thirds of the tapenade mixture and allow it to soak in.
Line the inside of the loaf with the lettuce leaves, layer the remaining ingredients over the top and cover with the last of the leaves. Replace the lid of the bread and wrap the loaf in clingfilm. Using a chopping board and a heavy utensil, compress the loaf and place it in the fridge overnight. Serve in large wedges.