Serves 4-6
-
- 1 circular loaf
- 3 tbsp cranberry sauce
- 6-8 long Cos lettuce leaves
- 150g mozzarella, sliced
- Jar of roasted vegetables of your choice
- Leftover turkey breast, torn into pieces
1. Cut the top off the loaf approximately a quarter of the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.
2. Spread half of the cranberry sauce in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, tearing them to fit. Add a layer of mozzarella, then the roast veg, then the turkey, and top with the rest of the cranberry. Repeat until the bread bowl is full. End with a layer of Cos leaves.
3. Replace the lid and tightly wrap the whole thing in cling film, balancing a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve.
Tip: Dry the vegetables and mozzarella on kitchen roll to avoid the bread getting too soggy.