This recipe is part of Phillippa's Mother's Day dinner series - a three-course menu designed to feel special without spending the whole day in the kitchen. Pair this starter with the Roast Beef Fillet with Basil Herb Salad and Phillippa's Spiced Nuts, and finish with the Fennel Almond Plum Deconstructed Cheesecake.

Pane Toscano dates back to medieval Tuscany when salt taxes were imposed. Bakers then decided to reserve salt for preserving olives and ham and left it out of their bread. This results in a distinctively textured and flavoured bread which has become one of our signature products, and a loaf that our customers have grown to love since 1994. Pane Toscano marries perfectly with the anchovies in this dish.

Ingredients:

- 1 stracciatella 250g, I like Vannella 
- 1 tin good anchovies 48g
- 300g baby tomato medley
- 5 sprigs fresh basil (or 1 tabs fresh marjoram leaves)
- I red pepper, roasted and peeled
- Olive oil
- Vinaigrette

Method:

1. Drizzle a little Olive oil on the whole pepper, roast 180c for 30 mins or until charred and skin peels off easily. Halve, discard seeds and stalk, cut into strips, season with a little salt
2. Wash and halve or quartered the tomatoes
3. Remove basil leaves from stalks
4. Place tomatoes in a ring around the outer edge of a serving plate, make a space in the centre. Fill this with the stracciatella and flatten
5. Lay the pepper strips over the top of the cheese in horizontal lines
6. Lay the anchovies in vertical lines
7. Sprinkle the basil over the top or place around the edge of the ring
8. Drizzle about 1-2 tabs vinaigrette over the tomatoes and a little salt and pepper
9. Serve with slice Phillippa’s Pane Toscano, can be fresh or toasted