Picnic Loaf
Recipe by Neil Strawson and Richard Hunt. Makes 2
This should take about 30 mins
You will need:
- 1 large cob or cottage loaf
- 30g olive oil for brushing
- salad leaves
- mature cheddar cheese
- fresh basil
- slices of salami
- slices of ham
- 350g- 400g fresh cherry tomatoes
- pinch black pepper (optional)
- work mat
- bread knife (adult use only)
- pastry brush
- scissors (adult use only)
- bowl
- dessert spoon
- kitchen foil
- large dinner plate
Remember to ask a Grown-up for help.
What to do:
Step 1
Before making, wash your hands and put an apron on. Measure all of the ingredients. Wash and dry the salad leaves, basil and tomatoes.
Step 2
Ask a grown-up to cut across the loaf, horizontally into three circular pieces. Try to make the cuts roughly the same width. Ask a grown-up to slice the cheese too.
Step 3
Put the loaf back together in the right order then lay the three bread discs out in front of you. Put the top piece to one side as this will be the lid later on. Use the pastry brush to brush the tops of the other two slices of bread with oil.
Step 4
Put the tomatoes in a small bowl and ask a grown-up to help cut them into small pieces using scissors. Place them to one side. Rip and tear the basil leaves into smaller pieces and place to one side in a bowl or on a plate.
Step 5
Now you are ready to start layering your picnic loaf. Start by putting a layer of salad leaves on the two bigger pieces of bread that you put oil on. Layer some ham and salami on top of the salad leaves. Layer some cheddar cheese on top of the ham and salami.
Step 6
Next use a dessert spoon to spoon the chopped tomatoes over each of the cheese layers. Sprinkle the ripped basil leaves over the layer of tomatoes. You can put a pinch of black pepper on each layer too.
Step 7
Put the loaf back together by placing the two covered slices of bread on top of each other. Put the top piece back on like a lid. Ask a grown-up to help you wrap the picnic loaf in kitchen foil. Put a large dinner plate on top and squash down.
Step 8
Finally, place the squashed picnic loaf in the fridge to chill for a couple of hours until you are ready to eat it. Weigh it down by using a heavy tin can on top of the plate. Once you are ready to eat your picnic loaf, ask a grown-up to cut it into wedges for you.
You can make a vegetarian version without using the cooked meats.
Rhubarb Cobbler 
~RS~q~RS~~RS~z~RS~0~RS~){kind=small}