Winter Caesar Salad

For the pangrattato, add 2 tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Fry for 5 minutes or until crisp, stirring regularly

Tip into a bowl and put aside. Return the frying pan to a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute

For the Bagna Cáuda Dressing, put the garlic cloves in a small saucepan and pour over half the milk. Bring to a simmer and cook for 15-20 minutes • • S •

Strain the garlic through a sieve and discard the milk. Return the garlic to the pan, pour over the rest of the milk, then bring to a simmer and cook for a further 20 minutes

Strain the garlic again but this time reserve the milk. Return the garlic to the pan, off the heat, then blend to a smooth paste with a stick blender or pestle and mortar, adding just enough of the reserved milk to create a creamy, not too runny sauce

Return the pan to a low heat, then add the anchovies, blitz again until smooth. (Alternatively, put the garlic in the small bowl of a food processor or mini chopper and whizz with just enough milk until smooth

Mix in the anchovies and walnuts, then gently heat in a pan). Stir in the oil and season to taste (it shouldn’t require much seasoning)

Heat a large sauté pan and toast the Castelfranco until lightly blackened for 2-4 minutes, Arrange aesthetically on a serving plate and garnish generously with the pistachios, Bagna Cáuda, chives, lemon and toasted crumb