It’s national picnic week – although the weather isn’t that fantastic, but you can use the ideas from this event all through the summer. Here’s hoping for better weather. This recipe used a Warburton’s gluten free seeded sourdough artisan boule (purchased.) You could just as easily use a sourdough spelt loaf – this is available from artisan bakers or make your own if you have time to spare. See the link to the Sustain website search facility for artisan breads. There are three types of sourdough and for the low fodmap diet you should choose 100% spelt flour based bread – only sourdough type one and two use a fermentation process that will reduce the fructans levels in the bread see link.
1 sourdough boule
a few sprigs of lemon thyme
1 skinless chicken breast
1 roasted red pepper
1 teaspoon of grained mustard
2 teaspoons of extra light mayonnaise
100g of Brunswick ham
young kale leaves (or rocket or green lettuce)
2 tablespoons of pine nuts
1 tablespoon of oil
Cut a circular lid in the top of the cob
Mix the mustard and mayonnaise together
Remove the centre of the cob and crumb
Spread the mayo/mustard on the bottom of the cob
Layer the Brunswick ham on the top of the mustard
Layer the roasted pepper on the ham.
Layer the leaves on the top of this.
Layer sliced chicken on the top
Grate the lemon to produce zest
Add half the oil to the breadcrumbs, lemon zest, lemon thyme, pine nuts and roast at the top of a hot oven – watch this carefully as it can burn very easily.
Cool the breadcrumbs
Pack this in the top of the cob use the rest of the oil on the bottom of the lid.
Place the lid on the cob, wrap tightly in clingfilm and refrigerate overnight.