Maggie Beer's Picnic Loaf

Step 1: Preheat your oven to 220°C. Rub the capsicums with a third of the oil and place on a baking dish. Roast the capsicums for 20 minutes or/and until blackened. Set aside to cool for a few minutes, then place in a plastic bag to cool off a bit.

Step 2: Blanch pumpkin in boiling water for five minutes. Drain and drizzle with half remaining oil, scatter with rosemary and season.

Step 3: Bake pumpkin in the oven for 10-15 minutes until cooked through. Deglaze pan with two-thirds of the verjuice then return to oven for a further 2-3 minutes.

Step 4: Place the zucchini in a separate tray and drizzle with remaining oil. Bake for 5-10 minutes until cooked but firm. Deglaze pan with remaining verjuice, then return to oven for two minutes.

Step 5: Peel & discard the skin and seeds from the capsicums.

Step 6: Halve bread horizontally and take out bread in the base and the lid to fit the vegetables. Place bread in oven for five minutes. Add parsley to the zucchini and season.

Step 7: Fill the base of the bread with pumpkin, then the gruyere and then the prosciutto.

Step 8: Layer the capsicum and zucchini in the top half of the bread. Put the two ends together and bake for 15 minutes to melt the cheese.

Step 9: Weigh down the loaf (I used a few full tins) at room temperature for 15 minutes, then wrap in a tea towel for the picnic.

Step 10: OR I wrapped in cling wrap ~ weighed down and let sit for and hour in the fridge ~ then took it cold.

Step 11: Slice and serve.