Instructions: Scatter the chunks of bread onto a baking sheet slosh here and there with a little olive oil (season the oil with crushed garlic first if you want) then sprinkle with salt.

Bake at 200C/400F/Gas Mark 6 for 10 to 15 minutes or until golden.

Remove from the oven and leave to cool.

Once cooled they will keep for a day or two in a sealed container.

Using a pestle and mortar (or in a shallow bowl using the back of a spoon) crush the garlic cloves with a small sprinkling of salt then add the chilli and crush this as ell to make a coarse paste.

Next add the vinegar and the sugar and mix well.

Tip the lot into a large bowl add the 200ml of olive oil and beat together.

Pile all the remaining ingredients (except the croutons herbs and caper berries) into the bowl add a touch of salt and lots of ground black pepper then toss together and leave to stand at room temperature for a good hour turning through every 20 minutes or so.

To serve arrange the baked croutons in big bowls or deep plates pile salad on top and tip over the collected juices. Add a few herb leaves and some caper berries (if using).

Serve with a splash more oil.

Panzanella is a Tuscan tomato and bread salad. Everyday tomatoes in the UK just dont give it the oomph it deserves so I use cherry tomatoes. Traditionally its made from day old bread; but our bread doesnt have a strong enough texture so to avoid a nasty slop I tear fresh bread into crude shapes and briefly bake them like croutons. Mix everything (except the croutons) together an hour before you want to eat so the tomatoes have time to give up their juices to the dressing.

Serves 4

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