- 1 artisan-style baguette
- 4 tbsp hummus
- 8 slices medium cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- ¼ red pepper, thinly sliced
- ¼ cooked beetroot, shredded
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 radishes, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 yellow or orange carrot, shredded or grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- handful green leaves
- 1 tbsp vegetarian pesto, mixed with 1 tbsp olive oil
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.
Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you’re ready to eat it.