Vegetarian Muffaletta

1. Heat the oven to 180°C. Slice the top off the garlic bulb and drizzle with olive oil and wrap it in foil. Put the garlic on a baking tray with the cherry tomatoes and drizzle with a good amount of olive oil and season with salt and pepper. Cook in the oven for 35-40 mins, until the tomatoes are charred, soft and sticky.

2. Bring the tomatoes out of the oven and squeeze the garlic cloves out of the bulb into the tray. Mash everything up with a fork until jammy.

3. Meanwhile, finely shred the lettuce and set aside in a bowl. Finely chop the olives, artichokes, parsley, spring onions, red chilli and celery, then add to another bowl along with 2 tbsp olive oil and the red wine vinegar.

4. Cut the top off the bread and hollow it out using a sharp knife, then hollow out the lid — at this point you can make breadcrumbs or freeze it for future use. Add the lettuce in a thin layer along with a thin layer of olive mix, then add the cheese, a layer of tomato jam, then your Quorn Yorkshire Ham Style Slice, your Quorn Vegan Chicken Free Slice, and repeat until all of the ingredients are used up. Top with the bread lid and transfer to a baking tray, then place a weighted baking tray on the top and move into the fridge for 3 hours, or ideally overnight.

5. Once its set, cut into wedges and get down the park!

Recipe by MOB.