Instructions: Peel and finely slice the onions and garlic. Crumble the cheese and chop the anchovies.

Heat 4 tbsp oil in an ovenproof pan; add the onions garlic and rosemary.

Lay a sheet of greaseproof paper over the onions; cover the pan with a tightfitting lid.

Simmer for 3 to 4 minutes on the simmering plate then transfer to the floor of the simmering ovenfor 45 minutes to 1 hour until the onions are soft.

Drain the onions reserving the liquid for use in the next step.

For the dough stir together flour and yeast; make a well.

Add reserved onion liquid made up to
300 ml with warm water remaining oil and salt stirring until a soft dough is formed. Knead for 10 minutes (45 minutes in a mixer).

Shape into a ball; place in a oiled bowl. Cover with cling film and leave for 45 minutes until doubled in size.

Mix the crumbled cheese and chopped anchovies into the cooked onion mixture.

Roll dough out to a 300mm round.

Lift on to the floured plain shelf.

Spread onion mixture over leaving a 65mm border.

lightly brush border with water.

Bring up sides to cover the filling; seal well.

Place the greased roasting tin on top of parcel and invert it so the seal is underneath.

Press down lightly.

Make deep diagonal slashes across the top 10mm apart; prove for 30 minutes or until spongy.

Brush lightly with beaten egg.

Sprinkle with rosemary and sea salt.

Cook on the top runners of the roasting ovenfor 20 to 30 minutes.

Turn the tin round and cook on the bottom runners for a further 15 to 20 minutes until an even golden brown.

Cool for 5 minutes.

If you omit the anchovies this dish will be suitable for vegetarians. Serve this crisp hot flan with a large bowl of mixed green salad leaves. Wedges are delicious served with summer barbecues. Reheat the parcel in the aga just before serving.

Serves 6

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