Instructions: Halve de seed and grill the peppers until charred and blackened then wrap in foil to steam the skins loose.

Cut the lid off the loaf.

Remove most of the inside leaving thick walls.

Brush a little oil around the cavity and the lid then smear with a thin layer of pesto.

Remove skins from the peppers and slice into slivers.

Pack half of these into the loaf then top with half the salami and half the rocket.

Pour over 1 tbsp olive oil.

Season generously then top with the tomatoes and basil.

Add the remaining peppers salami and rocket season and drizzle with 1 tbsp oil.

Pack down the fillings and replace the lid.

Wrap tightly in foil and place in the refrigerator overnight.

Serve in slices.

You need a medium sized loaf (about 450g) rectangular or round.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.