Instructions: Place a 7in nonstick pan over a medium heat.

When the pan is moderately hot pour 1oz of the cheese into the pan and tip the pan to coat the bottom.

Shake out any excess.

Cook until any white bubbles have disappeared and the cheese begins to colour around the edges.

Carefully lift and turn over.

Cook for 30 seconds longer.

Place the parmesan crepe over the bottom of an inverted teacup and mould to create a cheese "bowl".

Allow to cool and become crisp; repeat for the other three crisps.

Combine the tomatoes anchovies capers oil and vinegar. Season to taste.

Place the parmesan crisps on four plates and fill the centre with the salad.

Top with the basil leaves.

Serves 4

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