Shredded Brussels Sprouts Caesar Salad

Heat the oven to 200C/180C fan/gas 6. Put the torn sourdough, 2 anchovy fillets, rosemary, olive oil, and a little black pepper in a roasting tin. Toss well, then roast for 8-10 minutes until the croutons are golden and crisp. Set aside to cool.

Make the dressing. In a small food processor, blend the egg yolk, remaining 4 anchovy fillets, Dijon mustard, garlic, and a pinch of salt into a smooth paste. In a small bowl, stir together the hot sauce, Worcestershire sauce, red wine vinegar, sugar, and lemon juice until the sugar dissolves. Combine the neutral oil and walnut oil in a jug. With the processor running, slowly add a little oil, then a little of the lemon mixture, alternating between the two until the dressing is thick and creamy. Blend in the grated Parmesan, then taste and adjust the seasoning if needed.

Place the bacon in a large skillet over medium heat and cook until the fat renders and the bacon starts to crisp. Add the chestnuts and cook for 1 minute more, stirring to coat them in the bacon fat. Remove from the heat.

Trim the Brussels sprouts, then finely shred them with a mandoline or a very sharp knife. Put them in a large bowl and gently separate the layers with your hands. Add a little lemon juice and a small pinch of salt.