Not too exciting or using ingredients I haven’t used before, but it’s a tasty, filling, summery dish, which is still pretty robust, despite being a salad.

First of all I cooked the cubed pancetta in my griddle pan, until brown and crisp. Still using the same pan, I then cooked the chicken fillets (not a cut I usually use, but it was in the fridge and was fresh) for only a few minutes each side until cooked through. After that, you should use still the same pan to cook the croutons, so they can absorb all the lovely juices from the pancetta and chicken.

To make the dressing, I used a method I saw James Martin use, which is to cook a couple of garlic cloves in white wine for a few minutes, before removing from the heat and then combining with a couple of egg yolks, an anchovy or two and 75g of parmesan cheese. Blend this mixture together with up to 100ml of olive oil.

All you need to do then, is to remove and tear up the Romaine/Cos lettuce leaves, add the pancetta, breadcrumbs, chicken, a few anchovies and then pour the dressing over. Toss it all together and then serve up. I love the way you get intense pockets of flavour with the anchovies and pancetta, as well as the creamy rich dressing and crunchy salad.