4 baby gem or cos lettuces
1 small ciabatta loaf
Olive oil
12 slices pancetta
maple syrup
4 soft-poached eggs (keep warm)
salt and freshly milled black pepper
12 fresh anchovy fillets (we used anchovies in oil in a jar)
parmesan cheese shavings
100ml Paul Newman’s Own Parmesan and Roasted Garlic dressing
sea salt

Preparation time: 15 min
Cooking time: 25 min
Serves: 4

1. Preheat the oven to 180°C. Cut the baby lettuces lengthways into quarters.

2. Cut four thick slices of ciabatta and drizzle with oil. Chargrill or toast and place them in the bottom of a large serving bowl.

3. Lay the pancetta slices on a piece of greaseproof paper on a baking tray and cover with another sheet. Place a heavy baking tray on top to weigh it down, and bake in the preheated oven until golden and crisp. Remove the top baking tray and the greaseproof paper, and brush the pancetta slices with a little maple syrup.

4. Toss the baby lettuces with the dressing and place on and around the ciabatta slices. Season warm poached eggs and place on top with the pancetta slices and anchovy fillets.

5. Scatter with fresh parmesan and a little more dressing.