Ingredients

• 500g/1lb 2oz strong plain white flour
• plus extra for dusting
• 10g/½oz salt
• 10g/½oz fresh yeast
• 350ml/12fl oz cold water
• strong plain white flour
• for dusting
• 16 cherry tomatoes
• halved
• 2 sprigs thyme
• 2 tbsp olive oil
• 4 slices Serrano ham
• 2 Cos lettuces
• leaves torn
• 8 anchovy fillets
• sliced in half
• 2 garlic cloves
• 75ml/3fl oz white wine
• 2 free-range egg yolks
• 2 anchovy fillets
• 75g/3oz parmesan cheese
• finely grated
• 1 tsp Dijon mustard
• 150ml/5fl oz extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 250C/475F/Gas 9. Place a baking stone or an upturned heavy baking tray in the oven to heat.
• For the puff ball bread rolls
• place the flour and salt into a large bowl. Add the yeast and water and mix to a soft dough.
• Dust the work surface with lots of flour. Place the dough onto the surface and knead..
• Continue kneading for five minutes until smooth and elastic.
• Place in a bowl and cover
• then leave to prove for 20 minutes.
• Use the rounded end of a plastic scraper or spatula to scoop the dough from the bowl and use the flat edge to divide it into equal pieces - about 80g/3oz each.
• Roll each piece of dough into a small ball
• cover with a tea towel and leave to rest for a further five minutes.
• Make sure there are no tiny pieces of dried dough on your work surface or rolling pin
• as any particles that get into the dough will stop it from puffing up. Dust your work surface with some flour - sieve it first
• for the same reason.
• Roll out each piece of dough into a disc
• turning it over a few times
• and flouring well as you go. Continue rolling until the dough is very thin (1-2mm thick).
• You will need to bake the puff ball rolls one or two at a time
• depending on the size of your oven
• so slide the first one or two onto a flat-edged baking tray
• and use this to transfer the dough onto the baking stone or upturned tray in the preheated oven.
• Bake for about 5-8 minutes - the puff ball rolls should inflate very quickly and are ready when they are completely puffed up
• golden-brown and sound hollow if you tap them (very!) gently with your finger.
• Carefully remove each one from the oven and cool on a wire rack. The puff ball rolls are at their best about 3-4 hours after baking
• but can be kept for a couple of days in an airtight tin. Don't store in a plastic bag or they will soften.
• For the salad
• preheat the oven to 150C/300F/Gas 1.
• Place the tomatoes
• cut side up
• on a roasting tray. Sprinkle with the thyme
• salt
• pepper and the olive oil.
• Place in the oven and cook for 1-2 hours until the moisture has mostly evaporated and the tomatoes have dried. Remove and cool.
• Turn the oven up to 200C/400F/Gas 6.
• Place the Serrano ham onto a baking tray and place in the oven for five minutes until crisp. Remove and tear into large pieces
• then cool.
• For the dressing
• place the garlic and wine into a saucepan
• bring to the boil then simmer for five minutes until softened.
• Place into a blender along with the egg yolks
• anchovies
• parmesan and mustard. Blend to a paste then add the olive oil in a steady stream - not too quickly - until thickened and emulsified. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• mix the salad leaves with the tomatoes
• torn Serrano ham and the anchovies. Brush a small circle on the base of each puff ball roll with water to soften the crust. Carefully cut out the softened disc. Just before serving
• push a good quantity of salad gently into each puff ball. Let everyone break the tops with a spoon and the salad will spring out. Pour the dressing into a jug and serve separately.