1 round white loaf
4 tablespoons of olive oil
2 goose breasts
2 pieces of chicken
3 large mushrooms
3 rashers of bacon
1 red onion - thinly sliced
1 red pepper - roasted and skinned
1 yellow pepper - roasted and skinned
juice of 1 lemon
pinch of sugar
6 small leeks - steamed
fresh basil leaves
salt
black pepper

METHOD

Cut the top off the bread and set aside. Carefully remove the bread from the middle of the loaf so that you don't damage or make holes in the crust. Heat the oil in a large pan. Put salt and pepper on the pieces of chicken and goose and cook in the oil for some 8-10 minutes. Be careful not to overcook. Lift the poultry from the pan and set aside. Leave the juices in the pan. Using the same pan, gently fry the bacon and onions in the juices. Add some more oil, put in the mushrooms and cook for around 8 minutes. Add the lemon juice, sugar and salt and pepper. Keep the juice. To build the loaf place a piece of chicken, bacon and goose in the loaf followed by pieces of red and yellow pepper, onions, leek and one big mushroom. Repeat and keep building until the loaf is nearly full then pour the juices from the pan all over the meat and vegetables before sealing with the top of the bread. Wrap in tin foil and leave overnight in the fridge with plenty of weight on top (you could used two cartons of orange juice). To serve, remove the foil and cut the loaf into thick slices. Serve with fresh salad.

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