52 weeks of little helps

Chill Caesar salad

Preheat the oven to gas 4, 180°C, fan 160°C. Lay 4 slices of smoked pancetta on a baking tray, then place another, smaller (clean) tray directly on top to prevent it from curling up. Bake for 10-12 mins until crisp. Transfer the pancetta to a plate.
Meanwhile, cut 60g ciabatta into 8 thin slices. Toss the ciabatta in the juices in the tray and bake for 8-10 mins until crisp and golden. Remove from oven and turn up the temperature to gas 6, 200°C, fan 180°C.
Bring a small pan of water to the boil and cook 4 eggs for 7 mins. Drain and transfer to a bowl of cold water to cool. Set them aside.
Cut the ciabatta into bite-sized pieces. Place on a tray in the oven for 10-12 minutes until golden.
Preheat a griddle pan over a medium-high heat. Place 300g chicken breasts between 2 sheets of clingfilm and use a rolling pin to bash lightly until 1cm thick all over. Rub with ½ teaspoon olive oil, the zest of 1 lemon and some seasoning, then griddle for 10-12 mins, turning once, until cooked through. Transfer to a plate, leave to cool, then thinly slice.
Pile 3 sweet gem lettuce leaves onto a serving platter. Peel and slice each egg into 6, then top the lettuce with chicken, eggs and ciabatta pieces. Break the pancetta into shards and add this to the salad along with 45g Parmesan shavings. Drizzle over some Caesar dressing and finish with freshly ground black pepper.