Stuffed Bread

Boil potatoes in their skins for 20 minutes in salted water, then drain in a sieve and steam briefly. Peel potatoes while still warm and press through a potato ricer into a suitable bowl.

2. hard-boil eggs for 8-10 min. Cut bread from one side and carefully remove crumb from loaf. Cut chives into fine rolls. Clean peppers, quarter, seed and finely dice. Finely dice gherkins and ham, peel and coarsely chop eggs.

Mix cucumbers, chives, peppers, cream cheese, ham, eggs and ricotta with the potatoes and season with salt and bell pepper. Shape the filling into the bread and refrigerate the bread in a paper bag for 2-3 hours. Cut lemons into wedges. Drizzle bread filling with juice of one lemon.

Our tip: Always use fresh chives if possible!

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