The weekly recipe this week is… Mini Cob Loaf!! You will need 1 six pack of bread rolls (the harder tops are the best) 1 box of wintered spinach 1 small handful of diced bacon (from the deli) 1 small handful of shredded roast chicken (from the deli) 1 600ml thickened cream 1 tub of cream cheese 1/2 – 1 cup of grated cheese 1 Brown onion soup mix Cooking instructions 1. Cut top off rolls and remove centre bread from inside the roll (set these pieces and the lids aside for dipping) 2. Place bread rolls on an oven tray and place in the oven on a low heat to harden them a little (this is so you don’t have any mixture seeping through) 3. In a fry pan cook down your bacon till soft. 4. Add in your spinach and cook down. 5. Add in shredded roast chicken. 6. Add in cream and cream cheese stirring till cream cheese is melted through. 7. Add in your brown onion soup mix until the power vanishes (we don’t want powder lumps) 8. Remove rolls from oven. 9. Turn off fry pan and transfer contents to a large mixing bowl. 10. Add grated cheese and stir through. 11. Take a ladle and scoop the mixture into your bread rolls (if you like you can add more cheese on top) 12. Place back in the oven on the same heat for fifteen minutes (after the first ten minutes you can add your bread pieces to the tray if you want toasty croutons for dipping) 13. Serve and enjoy!!! *NOTE! The great thing about cob loaf is you can make it however you want with whatever ingredients you want. Thats what makes them so great!