200g pack mixed Romano peppers, halved lengthways and deseeded
1 tbsp olive oil
1 grand pain loaf
3 tbsp pesto or sun-dried tomato paste
50g mixed salad leaves

For the bean & pea dip (½ quantity used)
400g can butter beans, cannellini beans or chickpeas, drained and rinsed
200g frozen peas, defrosted
1 garlic clove
1 tbsp tahini or olive oil
1 lemon, juice and zest of ½

For the vegetable filling
½ x 135g pack vegan creamy peppers or ricotta stuffed cherry peppers
2 falafel (optional)
½ x 150g pack marinated mushrooms, sweet cherry tomatoes, chargrilled artichokes & yellow peppers antipasti
25g feta or vegan alternative, crumbled

For the roast chicken filling
50g roast chicken, sliced
4 thin rashers of cooked crispy bacon
25g leftover stuffing
1 tomato, sliced

For the egg & bacon filling
½ small avocado, sliced
4 thin rashers of cooked crispy bacon
1 Essential Free Range Egg

For the cheese & pastrami filling
25g sauerkraut
2 slices of Jarlsberg or Leerdammer cheese
2 slices pastrami
1 pickled haimisha cucumber, or 2 large gherkins, sliced lengthways


1. Brush the peppers with oil and cook under a hot grill for 15 minutes until tender and slightly charred. Leave to cool.

2. Meanwhile, make the bean and pea dip. Place the beans, peas, garlic, tahini (or olive oil), lemon zest and juice and some seasoning in a mini chopper and blitz until smooth.

3. Using a large serrated knife, horizontally slice the loaf about ¼ of the way down then lift off the lid. Using your fingers, scoop out the bread from the base and the lid to make a 1cm shell. Set the bread aside for use in another recipe.

4. Brush the inside of the loaf and lid with pesto then spoon half the dip into the base, spreading it out to make an even layer. Keep the remaining dip in the fridge (see cook’s tip below). Lay the grilled peppers on top of the dip.

5. Beginning with the vegetable filling, arrange the stuffed peppers in the first ¼ of the loaf, then break up the falafel into small pieces and use it to fill the gaps. Top with the antipasti and feta.

6. Continue to fill the loaf, layering up the ingredients until all four sections are filled. Place the salad leaves on top, tucking them in as neatly as possible then put the lid of the bread on top. Wrap tightly and chill until ready to eat. Slice thickly to serve.

Cook’s tip: The bean and pea dip can be replaced by a tub of ready-made houmous and the leftovers can be used in the same way. Blitz the reserved bread into crumbs and freeze. If you like, you can compact the loaf by placing a few heavy jars on top while it rests in the fridge.


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