Panzanella

We might eat a version of this three times a week in summer. It’s a real what’s-in-the-fridge favourite, sweeping up the odd courgette, half-onion or aubergine that might otherwise go unused. The recipe is really just a core around which to improvise – a little leftover chicken can replace the sardines, last night’s potatoes can be sliced, fried and thrown in instead of the bread, and parsley or chervil work well in place of the basil.