ANCHOVY, PARMESAN & THYME TOASTS

This simple yet beautiful combination of Mediterranean flavours means that you can have a delicious meal ready on the table in just a few minutes.

Serves 2 l 2 little gem lettuces, bases trimmed and discarded, and leaves quartered lengthways through the core l 3tbsp rapeseed or

extra-virgin olive oil l 4 sprigs of thyme, leaves only l 2 slices of sourdough l 1 garlic clove, peeled l 1 x 50g tin of anchovies in olive

oil, drained of most of their oil l 4tbsp Parmesan cheese l 1 lemon

First, lightly coat the little gem quarters in 2tbsp oil. With your gas burner on high, carefully use tongs to hold a few little gem quarters directly over the flame until blistered and charred (take care as they might sizzle and spit slightly). Transfer to a plate and repeat until completed. If you don’t have a gas burner, a smoking-hot frying pan, griddle pan or hot oven will give the same results.

Next, heat 1tbsp of oil in a small pan on high. Add the thyme and fry for 1-2 minutes until crispy and fragrant. Set aside.

Toast the sourdough slices (you

could also hold these over a flame for charred, crispy edges). Taking care, rub each slice a few times with the garlic clove, then layer up with the anchovies and fried thyme. Using a zester or the fine side of a box grater, grate the Parmesan over, then a few zestings of the lemon. Serve with the charred lettuce and a lemon half each for squeezing over to taste.

TRY THIS SWAP Instead of Parmesan, you can use pecorino, salted ricotta or feta.

And try chicory or radicchio instead of little gem lettuces