Instructions: Grate the pecorino cheese.

Drain the mozzarella and cut into small dice then combine with the pecorino and season generously with black pepper.

Carefully slice the focaccia bread in half horizontally then set aside.

Make a cut in the bottom 1 piece about 10mm in from the edge of the bread and about 25mm deep all the way round the edge then hollow out centre.

Repeat with the second focacaa loaf.

Peel and finely dice shallots.

Deseed and finely dice the red pepper: finely dice the courgettes.

Heat the oil in a large frying pan then add shallots red pepper and courgettes.

Fry gently on the simmering plate for about 10 minutes or until soft and golden. Leave to cool.

Stir the cooled vegetables into the cheese mixture; divide between the two hollowed out bases.

Place lids on top and wrap in foil. Refrigerate for at least 4 hours or overnight.

Cook on the plain shelf on the bottom runners of the roasting oven.

After 20 minutes turn the tray round to ensure even cooking then cook for a further 10 to 20 minutes or until the filling is heated through.

Remove the foil; cut each loaf into six wedges.

Garnish and serve.

Pecorino is a hard italian cheese available from some supermarkets. If you cannot find it use parmesan cheese instead. If your loaves are not very deep make your cuts more shallow. The hollowed out bread can be made into breadcrumbs then frozen for stuffings and toppings Perfect at lunchtime serve this dish cut into thick satisfying wedges the filling will ooze appetizingly from the centre.

Serves 6

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