Late-summer panzanella

1. Preheat the oven to 220˚C, gas mark 7, put a roasting tin in the oven to warm up and heat a griddle pan over a medium-high heat. Toss together the shallot and vinegar in a large bowl; season and set aside. Rub the sweetcorn with ½ tbsp olive oil, season and char all over for about 15-20 minutes. Set aside to cool a little, then slice off the kernels and add to the bowl with the shallot and vinegar.

2. Meanwhile, add 1 tbsp olive oil to the hot roasting tin, then carefully add the chicory, cut-side down. Season and put in the oven for 10 minutes. Put the torn bread in another roasting tin, drizzle with the remaining 2 tbsp olive oil and season. Halve the tomatoes and add, cut-side up, to the chicory, then return to the oven for a further 10 minutes, until the tomatoes have softened and the chicory is tender and charred. Put the bread in the oven at the same time, on the next shelf down, and cook for 10 minutes, until golden, then set aside.

3. Halve the chicory lengthways again and tip, with the tomatoes, into the corn and shallot mixture. Add the hazelnuts and pecorino, tear over the basil leaves and drizzle with the extra virgin olive oil, then toss everything together. When you are ready to serve, toss through the bread and divide between 4 plates or shallow bowls.