Instructions

1. 1

   Heat half the oil in a frying pan. Add the chicken and fry for about 8-10 minutes until cooked through, turning half way. Remove from the pan and set to one side.

   
   

2. 2

   Add the remaining oil to the pan and cook the mushrooms with the garlic until tender. Remove from the pan and set to one side.

   
   

3. 3

   Add the peppers to the pan and cook for about 5 minutes until softened, then remove from the heat.

   
   

4. 4

   Cut the top off the bread and scoop out the centre, leaving a cavity for the filling. (The inside can be used as breadcrumbs in another dish or frozen for use at a later date.)

   
   

5. 5

   Now pack the peppers into the base of the loaf, followed by the basil.

   
   

6. 6

   Thickly slice the chicken and place on top of the basil, followed by the beetroot slices and the mushrooms, seasoning well between each layer.

   
   

7. 7

   Now replace the top of the loaf and squash it down into place. Tie securely with string and pop it back into the bag the bread came in. Place a heavy weight on top of the bread and then leave in a cool place for about 2 hours.

   
   

8. 8

   To serve, remove the string and cut into wedges.