“Anchovies bring subtle depth of flavour” – Matt Moran.

“Have everything prepared and ready to go before you start to cook this dish” – Matt Moran.

“This focaccia has a great texture and is very quick to make – it doesn’t use yeast so no proving is needed” – Matt Moran.

“Make use of those usually discarded cauliflower leaves – they’re not only tasty but add texture, too” – Matt Moran.

“It pays to use a good miso. We used Meru Miso; see merumiso.com for stockists” – Matt Moran.