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Order by: 31/07/16   Min spend: £80   Terms apply

Pan Bagna

This Italian classic combines rustic artisan bread with a hearty Mediterranean filling.
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Prepare Ahead

You will need 1 ball of string for this recipe.


  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.


  • 2 tbsp olive oil
  • 2 chicken breast fillets
  • 1 garlic clove
  • 100g button mushrooms , halved
  • 1 orange pepper , deseeded and finely sliced
  • ½ pack sweetfire beetroot, sliced
  • 1 Gail's potato and rosemary sourdough loaf
  • 20 basil leaves
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

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Recipe published with permission from OcadoLife magazine


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