Chicken, anchovy and Parmesan salad

To start the dish, make the treacle bread. Add all of the ingredients (except the salt) to the bowl of an upright food mixer and mix for 6 minutes. Add the salt and mix for a further 2 minutes

Transfer the dough to a bowl, cover with cling film and set aside to prove for 1 hour

After 1 hour (the mix should have doubled in size) roll out the dough and place into a loaf tin. Set aside for a second prove for a further 30 minutes

Preheat the oven to 220°C/gas mark 8

Add a bowl of water to the oven to produce steam and cook the loaf for 15 minutes. After this time, spray with water and cook for a further 3 minutes

Leave the bread to cool completely before placing in the freezer. Once semi-frozen, slice the bread thinly on a meat slicer or with a sharp serrated knife. Once the bread is sliced, dehydrate in a warm, dry place for 2 hours or until it is crispy

Add the chicken breasts to a pan and pour in enough milk to cover. Poach the breasts over a low heat until the internal temperature of the meat reaches 60°C

Mix all of the marinade ingredients together in a large bowl. Slice the chicken breasts into thick strips and add to the bowl with the marinade, mixing to coat. Set aside to marinate for 30 minutes

To make the herb mayonnaise, add all of the ingredients to a blender, blitz to a paste then gradually add the oil in a thin, slow stream until emulsified

To serve, add the marinated chicken to a bowl with the remaining salad ingredients, stirring to incorporate all of the ingredients evenly. Divide the salad between four serving bowls and top with 3 pieces of treacle bread per portion. Drizzle over the herb mayonnaise and serve