sun-dried tomato bread

Serves 6

Preparation time 20 minutes

Cooking time 15 minutes

75 g (3 oz) lightly salted butter, softened

6 sun-dried tomatoes in oil, finely drained and chopped

3 garlic cloves, crushed

finely grated rind of 1 lemon

3 tablespoons chopped parsley

1 large ciabatta loaf

salt and pepper

Beat together the butter, tomatoes, garlic, lemon rind and parsley with a little salt and pepper.

Make deep diagonal cuts, 2 cm (¾ inch) apart, down the length of the bread, keeping the bread intact underneath. Spread the flavoured butter into the cuts, spreading any excess butter over the top of the bread. Wrap in foil, with the opening along the top of the bread, and place on the lower rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for 8–10 minutes until the butter has melted into the bread. Open out the top of the foil and cook for a further 4–5 minutes until the surface is golden.

For roasted vegetable picnic loaf, core and deseed 4 red peppers then cut into large chunks. Put in the bowl of the halogen oven with 2 large sliced courgettes and 1 thinly sliced red onion. Drizzle with 3 tablespoons olive oil and cook at 250°C (482°F) for about 40 minutes, stirring occasionally, until roasted. Remove a shallow horizontal slice off the top of a ciabatta loaf and scoop out the centre of the bread, leaving a 1 cm (½ inch) shell. (Make breadcrumbs with the scooped-out bread and freeze for another time.) Mix 3–4 tablespoons olive oil with 2 crushed garlic cloves and brush over the inside of the bread. Pack half the roasted vegetables into the centre, then scatter with 100 g (3½ oz) feta cheese and a handful of chopped basil. Layer the remaining vegetables on top and scatter with another 100 g (3½ oz) feta and 2 tablespoons rinsed and drained capers. Heat through on the lower rack of the halogen oven for 10 minutes. Serve warm or cold in slices.