Muffuletta

Method

1. Using a serrated knife, cut the top off the bread
2. With clean hands, scoop out the inside, leaving a 1-2cm border
3. Whizz this into breadcrumbs and freeze to use another time
4. Spread the pesto all over the inside of the loaf, including the lid
5. Roughly chop the olives and tomatoes, add the chilli and basil, if using, then spread half this mixture on the base of the loaf
6. Next, layer on half of the ham, followed by half each of the salami and cheese
7. Add the chargrilled peppers and rocket, then top with the remaining ham, salami and cheese
8. Finish off with the rest of the olive and tomato mixture, then replace the lid, pressing down firmly
9. Wrap tightly in cling film and put in the fridge, weighted down with a plate topped with tins or a heavy pan
10. Leave for at least 2 hours, or overnight if possible
11. When you’re ready to serve, unwrap and cut into wedges