Spinach and mushroom cob loaf

Instructions

1. Preheat the oven to 180˚C.
2. Cut the top off the cob loaf and hollow it out, tearing the bread into large pieces. Place onto a baking tray lined with baking paper, drizzle olive oil over the bread pieces and the hollowed - out sourdough, season with salt and pepper and set aside.
3. Heat 1 tbsp olive oil in a large frying pan over high heat. Cook the mushrooms and garlic until softened. Add the spinach and turmeric and cook, stirring for 30 seconds or until just wilted. Transfer to a bowl.
4. For the white sauce, melt the butter in a saucepan over medium heat. Add the flour and stir until well combined. Gradually whisk in the milk until well combined. Reduce the heat to low and cook, stirring occasionally for 10 minutes or until thickened. Season with salt and pepper, add the cheese and stir until melted, then add the mushroom mixture and season to taste.
5. Spoon the sauce mixture into the cob loaf, cover with foil and bake for 20 minutes. Remove the foil and cook for another 10 minutes or until the cob and bread pieces are crispy and delicious. Serve hot.