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Recipe by Mary Cadogan

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1. Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
2. Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
3. Cover the filling with the other half of the loaf and press down firmly.
4. Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
5. Unwrap and cut into thick slices.

Pan bagnat loaf stuffed with salade niçoise

246 kcalories, protein 8g, carbohydrate 38g, fat 8 g, saturated fat 1g, fibre 3g, salt 1.47 g

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Ingredients

• 1 country-style loaf , such as Pan Rustico
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 garlic cloves , chopped
• 500g ripe vine tomatoes
• 1 tbsp capers
• 2-3 tbsp chopped stoned black olives
• 8-10 anchovies (leave these out for a vegetarian version)
• handful of basil leaves

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Difficulty and servings

8 slices

Preparation and cooking times

Prep 50 - 1 hr

Including 30 minutes' soaking time

Low-fat

Ingredients

• 1 country-style loaf , such as Pan Rustico
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 garlic cloves , chopped
• 500g ripe vine tomatoes
• 1 tbsp capers
• 2-3 tbsp chopped stoned black olives
• 8-10 anchovies (leave these out for a vegetarian version)
• handful of basil leaves

Pan bagnat loaf stuffed with salade niçoise

246 kcalories, protein 8g, carbohydrate 38g, fat 8 g, saturated fat 1g, fibre 3g, salt 1.47 g

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