Alison Alexander's spinach and goat’s cheese picnic loaf

Method

1.Pre-heat oven to 180ºC.
2.Cut the top off the loaf and scoop out most of the bread inside the crust. This bread can be made into breadcrumbs for later use. Brush the inside of the loaf with 2 tablespoons of olive oil and place the loaf on a baking tray. Bake for 8 minutes. Remove the loaf from the oven and set aside. Reduce the oven temperature to 160ºC.
3.Heat the remaining 1 tablespoons olive oil in a frying pan and cook the leek gently until softened. Add the garlic, thyme and anchovies and cook, stirring for 1 minute. Add the spinach leaves and stir constantly until the leaves are wilted. Remove the pan from the heat and allow to cool.
4.Lightly whisk the eggs in a mixing bowl then add the Dijon mustard, lemon zest, pepper and nutmeg and whisk together. Add the cream and whisk to combine. Stir in the leek mixture and crumbled goat’s cheese. Taste and add salt if necessary.
5.Spoon the mixture into the loaf and bake in the oven for about 50 minutes or until the filling is set in the centre and light golden. Remove from the oven and allow to cool before cutting. This loaf can be made the day before required and kept in the refrigerator.