Chicken panzanella with tomatoes, anchovies and capers

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Serves four to six

And for the rest of the week…

Step 1
If you have only fresh bread, remove the crusts, rip into pieces and dry out in a low oven for a few minutes first.

Step 2
Heat the oven to 220C/425F/gas mark 7.

Step 3
Rub the chicken with oil, season generously, then place skin-side up on a baking tray.

Step 4
Put the peppers on a separate tray.

Step 5
Put both trays in the oven, turning the peppers regularly.

Step 6
Check the chicken after 25 minutes – it’s done when the juices run clear when pricked with a sharp knife: once done, remove and leave to cool.

Step 7
Roast the peppers for about 35 minutes, until roasted dark in patches and deflated, then put them in a large bowl and cover with clingfilm, so they sweat.

Step 8
Put the red onion in a bowl and add cold water to cover.

Step 9
Tear the bread into bite-sized pieces, put in a bowl, sprinkle over half the vinegar and toss (use your hands).

Step 10
Tear the chicken from the bones into bite-sized pieces and add to the bowl with any resting juices.

Step 11
Roughly chop the tomatoes and add to the bowl, then add the capers.

Step 12
Peel and discard the blackened skins from the now cooled peppers, pull off and discard the stems, pith and seeds, tear the flesh into finger-wide strips and add to the bowl.

Step 13
Whisk the garlic and anchovies with the remaining vinegar and oil, add a good grind of pepper, and pour over the salad.

Step 14
Drain the onions and scatter on top.

Step 15
Add the basil leaves, ripping them roughly as you go, then toss.

Step 16
Blitz any leftover stale bread into crumbs and leave to dry overnight.

Step 17
And make a stock with any spare chicken and/or bones.

Step 18
Whizz up any excess basil with oil, top with a film of more oil, and store in the fridge for a last-minute pesto.