3-4 Stonegate Estate Organic eggs, at room temperature

About 500g ripe tomatoes of different sizes and colours, cut into bite sized pieces

2 tablespoons capers

6-9 salted anchovies in oil

A handful of basil, thinly ribboned

A handful of fennel tops (and their flowers) if available

100g day-old sourdough or country bread, torn into bite- sized pieces

FOR THE DRESSING

4 tablespoons extra-virgin olive oil

A touch of anchovy oil (optional)

2 tablespoons cider vinegar

2 teaspoons mustard

2 teaspoons unrefined caster sugar

1 garlic clove, very finely grated, or crushed to a paste

Sea salt and freshly ground black pepper

1. Start by whisking or shaking together all the ingredients for the dressing, until thoroughly combined. Set aside.

2. Bring a pan of water to the boil and add the eggs. Bring back to the simmer and cook for 6 1⁄2 minutes, then drain and cool in cold water to stop them cooking. Peel the eggs and set aside.

3. Arrange the tomato pieces in a large bowl. Half the eggs and arrange them over the tomatoes. Sprinkle over the capers, add the anchovies and torn bread. Finally, add the basil and the roughly chopped fennel tops. Season well.

4. Pour over half the dressing and carefully tumble everything together. Allow to stand for 20 minutes, then tumble it all again, being careful not to break up the tomatoes and eggs too much.

5. Divide the salad between the serving plates. If you have any fennel top flowers, then scatter them over now otherwise simply trickle over the remaining dressing and season everything with a little more salt and pepper before serving.