Roquebrune Tartine

This picnic loaf is a meal in itself, extremely healthy and full of flavour.


  • 1 long French baguette
  • cloves of garlic
  • salt and freshly ground pepper
  • 10 black olives, stoned
  • 1 red pepper, finely chopped
  • 2 tomatoes
  • a handful of green beans, cooked
  • 4 anchovy fillets
  • 2 tbsp olive oil
  • lemon juice


Cut the bread in half, lengthways. Crush as much garlic as you fancy with a little salt and rub it into the cut surfaces. Mash together the olives, red pepper, tomatoes, green beans and anchovies. Add the olive oil and lemon juice to taste. Adjust seasoning, grinding a lot of black pepper into the mixture. Blend everything together, then spread on the baguette. Sandwich the sides together, wrap thoroughly in foil and put under a weighted pastry board for at least an hour so that the flavours can soak into the bread. At the picnic cut the loaf into good chunks and hand round.