| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 171 | 370 | 18 | N/A |
| Fat (g) | 4.4 | 9.6 | 14 | Med |
| Sat Fat (g) | 1.9 | 4.1 | 20 | Med |
| Sugar (g) | 5.2 | 11.1 | 12 | Med |
| Salt (g) | 0.6 | 1.3 | 22 | Med |
Serves: 4-6
Preparation time: 15 minutes plus standing time
Cooking time: 0 minutes
- 1 circular loaf
- 3 tbsp cranberry sauce
- 6-8 long Cos Leaves
- 150g mozzarella, sliced
- jar roasted vegetables (Peppers, aubergines, courgettes etc)
- leftover turkey breast torn into pieces
- Cut the top off the loaf approx ¼ the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.
- Spread half of the cranberry sauce in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, tearing them to fit. Add a layer of mozzarella then the roast veg then the turkey and top with the rest of the cranberry. Repeat this till the bread bowl is full. End with a layer of Cos leaves.
- Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve.
- Note: dry the roast veg and mozzarella on kitchen roll to avoid the bread getting too soggy.
