This dish is only as good as the filling for the loaf. If the mince is dry and boring, the whole thing is a disaster. So it's worth taking time over the mixture. If you get it right, the fried bread round the filling is excellent.
- 1 large loaf of bread or 2 small ones
- 2lbs mince
- 3 onions
- 1 green and 1 red pepper
- ½ chopped mushrooms
- 1½ tablespoons of fresh sage
- 3 cloves of garlic
- salt and pepper to taste - virgin olive oil
Preheat the oven to 325 ° (gas mark 2). Cut off one end of a large, crusty loaf. Scrape out the inside of the loaf but don't make any holes in the shell. Try not to leave any breadcrumbs, because they will go all soggy. Fry the garlic and the finely minced onions in the oil until they are brown. Then add the chopped red and green peppers, add the mince and fry gently, adding the mushrooms, then sage and salt and pepper to taste.
When it is all well covered in oil, spoon the mixture into the shell of the loaf. It is necessary to tie the sliced end of the loaf back on with string or cotton, and sit it in a baking tray lined with foil. Brush olive oil over the whole loaf and sprinkle it lightly with Thyme and origan. Pop it into the oven for an hour, then turn the oven up to 450 ° (gas mark 6) for a further half hour. Have a look at it before you get it out. It should be crisp and brown. If it isn't, roast it a little longer. Serve it with parsley, boiled potatoes and a salad.