so let's plan it then eat it

INGREDIENTS Olive oil cooking spray 1 medium zucchini, thinly sliced lengthways 1 large eggplant, thinly sliced lengthways 300g orange sweet potato, peeled, thinly sliced into rounds 22cm (450g) cob loaf 150g chunky red chilli dip 1/2 cup fresh basil leaves 200g roasted red capsicum 6 slices (75g) prosciutto 120g bocconcini cheese, thinly sliced 1/2 cup semi-dried tomatoes, chopped 8 slices (50g) thinly sliced mild salami METHOD Step 1 Spray a large frying pan with oil. Heat over medium-high heat. Cook zucchini, eggplant and sweet potato, in batches, for 3 to 4 minutes each side or until browned and tender. Cool slightly. Step 2 Place loaf on a plate. Cut top quarter from loaf. Reserve. Scoop out centre, leaving a 2cm-thick shell (see note). Spread dip inside loaf and cut side of top quarter. Place sweet potato over base of loaf shell. Top with basil. Layer with capsicum, zucchini, prosciutto, bocconcini, tom...

INGREDIENTS 450g cob loaf 250g frozen spinach, thawed 1 medium red onion, finely chopped 1 cup mayonnaise 250ml tub sour cream 30g packet Spring vegetable soup mix METHOD Step 1 Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Step 2 Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces. Step 3 Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, onion, mayonnaise, sour cream and soup mix in a large bowl. Season with salt and pepper. Step 4  Spoon mixture into loaf. Top with lid. Cover with foil. Place on prepared tray. Bake for 40 minutes. Remove foil. Arrange bread pieces in a single layer around loaf. Bake for a further 10 minutes or until bread pieces are lightly toasted. Step 5 Serve with extra crackers and cut vegetables if desired https://www.taste.com.au/recipes/spinach-...

INGREDIENTS 1 tablespoon olive oil 1 leek, thinly sliced 250g Primo Triple Smoked Pan sized Bacon, chopped 2 tablespoons plain flour 160ml (2/3 cup) milk 250g light cooking cream 1 corn cob, kernels removed 20g (1/4 cup) grated parmesan 80g (1 cup) grated pizza cheese 1 large cob loaf 110g triple cream brie, chopped Extra crusty bread, to serve METHOD Step 1 Preheat oven to 180C/160C fan-forced. Heat oil in a medium heavy-based pan over a medium heat. Add leek and cook, stirring for 2 minutes. Add bacon and cook, stirring for 4-5 minutes or until the leek is soft and the bacon is lightly coloured. Add flour to the pan and cook while stirring for 1 minute. Step 2 Remove pan from heat, add milk and stir until smooth. Stir in cooking cream. Return to heat and cook, stirring for 3-4 minutes or until mixture boils and thickens. Stir through corn, parmesan and half the grated cheese and season with salt and pepper....