Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

Heat 1½ tablespoons olive oil in a pan over a moderate heat and add the chopped onion, peppers/capsicum and the mushrooms. Cook over a moderate to low heat for 15 minutes, stirring from time to time.

As the vegetables cook, use a sharp knife to cut out the centre of the loaf leaving a frame and base roughly 1cm thick. Should you have any weak areas in the ciabatta shell, use some of the removed bread to patch it.

Brush the inside of the bread with the remaining olive oil and cook in a preheated oven for 10 minutes until lightly browned and crispy.

Do not throw the bread away. Rip the bread into 2½ cm squares and cook alongside the loaf for 10 minutes, stirring after 5 minutes. Set aside, cover when cool and save. Use these in a Panzanella Salad or a Caesar salad.

One minute before the vegetables have finished cooking, add the crushed garlic and cook until aromatic, around 1 minute.

When the loaf is ready, remove from the oven and scatter 65g grated cheddar cheese over the base of the bread.

Tightly pack in the cooked vegetables and dot over the chopped feta cheese.

Thoroughly mix the cream, egg, salt and pepper. Slowly pour over the ciabatta, letting it absorb into the bread.

Cook in the centre of a pre-heated oven for 20 minutes.

After 20 minutes, remove from the oven, add a few olives, the remaining grated cheese and return to the oven for a further 10 - 15 minutes.

Take out of the oven and leave to sit for 10 minutes before serving. It is also delicious served at room temperature.