Puttanesca Roast Hasselback Tomatoes

1. An hour before you want to make the hasselback tomatoes, drain the mozzarella and pop them in a ziplock bag. Freeze for 1 hr. This makes the mozzarella easier to thinly slice. You can skip this step, if you like.

2. Heat your oven to 190°C/Fan 170°C/Gas 5. Brush the sourdough slices with a little olive oil on both sides. Place them in a roasting tin. Bake in the oven for 10 mins or till crisp. If the bread is ready before you've finished preparing the tomatoes, take it out of the oven and set aside.

3. Use a small, sharp knife to cut slices into the tomatoes, approximately 1cm apart. Only cut ¾ of the way through the tomatoes, leaving a solid base. Rinse the capers and finely chop them. Drain the anchovy fillets and finely chop them. Peel the garlic clove. Take the mozzarella out of the freeze and thinly slice it. Halve or quarter the slices, so you have small half-moons.

4. Push a little mozzarella into the cuts in the tomato. Rub the garlic clove over the toasted bread to flavour it. Pop the bread back in the tin. Top each slice with 1 tsp tapenade, spreading it over the bread. Sprinkle the capers and anchovies over the top. Pop 1-2 tomatoes on top of each slice. Drizzle over a little olive oil and season with pepper. Roast 30 mins or till the tomatoes are tender and cooked through and the cheese has melted.

5. Meanwhile, finely chop a handful of flat leaf parsley leaves. Finely grate the Parmesan.

6. When the tomatoes are ready, take them out of the oven. Sprinkle over the parsley and cheese and serve.