- 1 stale crusty white farmhouse loaf
- 2 large free-range egg yolks
- 1 heaped tsp Dijon mustard
- ¼ tsp caster sugar
- 1½ tbsp white wine vinegar or lemon juice
- 200ml/7fl oz sunflower oil
- salt and freshly ground black pepper
- 4 free-range eggs, hard-boiled
- assorted vegetables (such as radishes, baby carrots, cherry tomatoes, celery sticks and
- cucumber), washed, trimmed and cut into batons
- Slice off the top of the loaf and set aside. Place the loaf upright onto a work surface and make deep incisions in the crumb, leaving a 2.5cm/1in border of bread around the edges. Hollow out the loaf using your hands (the crumb can be used in another recipe).
- For the mayonnaise, blend the egg yolks, mustard, sugar and white wine vinegar or lemon juice in a food processor until smooth. Gradually add the sunflower oil in a thin stream, whisking continuously until the mixture is smooth and well combined and has thickened. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the mayonnaise into a small sterilised jam jar and fasten tightly. Place the jar inside the hollowed-out loaf of bread. Add the hard-boiled eggs and vegetable batons. Wrap pinches of salt and freshly ground black pepper in individual sachets of aluminium foil and add them to the hollowed-out loaf. Cover the loaf with the reserved top slice of bread, or 'lid'. Wrap in aluminium foil or secure with string and carry with you on your picnic.