Rustic Loaf with Pesto, Roasted Vegetables & Aged Blue Shropshire

Serves 6

1 jar of green pesto
1 red onion, cut into wedges
2 tbsp olive oil
1 round rustic bread loaf
1 red pepper and 1 yellow pepper, cut into chunky slices
2 tomatoes
200g Aged Blue Shropshire cheese, thickly sliced
Salt and freshly ground black pepper

1) Heat the oven to 290ºC / Gas mark 6. Put the onion and peppers onto a roasting tray. Drizzle over the oil and season well with salt and freshly ground black pepper. Cook in the oven for 10 - 15 minutes or until softened, remove and leave to cool.

2) Cut off the top quarter of the loaf. Set the top aside and scoop out the softer bread from the inside of the loaf. Place several spoonfuls of the pesto into the bottom of the hollow loaf and spread an even layer over the inside. Stuff the loaf, by layering the cheese, tomatoes, pepper and onion in alternate layers.

3) Spread some more pesto onto the cut-side of the lid and place on top. Cut the stuffed loaf into generous wedges and serve.