Muffuletta

We have established by now that the boy loves sandwiches. Muffuletta might be the best thing you have ever given him. It comes from New Orleans so a jazz soundtrack while you are making it will only improve the flavour. I’m going for Sonny Rollins’ Saxophone Colossus.

1 small round white crusty loaf

1 ball mozzarella, sliced

8 slices Italian salami

6 slices emmental

8 slices cooked ham

Olive salad

100g green olives with pimento, sliced

½ stick celery, sliced

1 shallot, finely chopped

1tbsp capers

3 basil leaves

1 clove garlic, chopped

3tbsp olive oil

1tbsp red wine vinegar

Salt & pepper

Start with the olive salad. Mix everything in a bowl and let it come together while you get into the calypso groove of St Thomas. You want to have this outside. We’re going to walk up to Alexandra Palace and take in the great view of North London. I’m laying out his favourite jeans and a white granddad T-shirt to save time when he wakes up.

Cut the loaf in half horizontally and scoop out some of the bread so you have a hollow. Line the bottom with some olive salad and then layer up some mozzarella, salami and ham. I think the salami should be picante, or at least very garlicky to contrast with the ham. Finish with olive salad at the top. If you’ve got the proportions right the lid will barely fit on. Wrap the loaf in foil and then weigh it down. I use tins of tomatoes as weights.

It will need an hour to compress. When I hear the boy hit the shower I will pack the picnic basket. We need a knife to split the muffulatta into 4 thick wedges. His wedge will be bigger than mine. We’re also having small vine tomatoes, some smoked cheese and a punnet of peaches. And a chilled bottle of New Zealand Sauvignon Blanc. We pick up The Observer on the way.

It’s a clear day and we’re so high up, we can see for miles.  The boy’s eyes are as big as saucers when he sees the size of his muffuletta wedge.