This prep ahead, flavour-packed loaf has all the elements of a classic Ploughman’s layered up in a crusty cob loaf. Serve sliced into chunky wedges with some tangy pickles on the side for the ultimate fuss-free picnic centre piece. 

Ingredients

• 1 round crusty cob loaf (about 500g)
  
• 35g butter, softened
  
• 1 teaspoon wholegrain mustard
  
• Small handful of fresh salad leaves
  
• 6 pre-cut slices Cheddar cheese  
  
• 75g cucumber, thinly sliced
  
• 120g good quality ham slices (you’ll need 5 slices)
  
• 2 medium tomatoes, sliced
  
• Salt and freshly ground black pepper
  
• 3 pre-cut slices Red Leicester cheese
  

Method

1. 
   Slice the top 2cm off the loaf of bread - this will become the loaf ‘lid’. Using clean hands, scoop out the bread from the loaf to leave about a 1.5cm border of bread on the inside. Scoop a little bread out of ‘lid’ as well. 
   
2. Mix together the butter and wholegrain mustard until smooth then, using the back of a teaspoon, spread the mustard butter all around the inside of the hollowed-out loaf and the centre of the loaf ‘lid’. 
   
3. Place half the salad leaves in the bottom of the loaf then top with the Cheddar slices (breaking to fit as necessary), half the cucumber slices, 3 slices of the ham and a layer of sliced tomatoes. Season lightly with salt and pepper. Push the layers down firmly as you go.
   
4. Top the layer of tomatoes with the slices of Red Leicester, then the remaining cucumber, ham slices and tomatoes. Season again, then push all the layers down very firmly and top with the rest of the salad leaves and the loaf ‘lid’. Press the lid down firmly and wrap the whole loaf tightly in cling film, then a layer of foil. 
   
5. Place the wrapped loaf on a baking tray and top with an upturned side plate or small baking tray, weighed down with a couple of cans. Chill in the fridge for at least 2 hours or overnight. Unwrap the loaf and cut into chunky wedges, to serve. 
   

TIPS

• Using pre-cut slices of cheese is quick and convenient but if you prefer, evenly slice any hard cheeses of your choice. You’ll need about 250g of cheese in total.
  
• For a more Continental flavour, brush the inside of the loaf with butter mixed with a little pesto sauce instead of mustard. Replace the Cheddar and Red Leicester with slices of mozzarella, the cucumber with roasted peppers and the salad leaves with a mix of rocket and basil leaves. 
  
• Don’t throw away the bread scooped from the loaf, blitz into breadcrumbs and pop in the freezer.