Here’s another easy recipe from Jamie Oliver’s 30-minute meals. This one is quick to assemble and quite forgiving in terms of timings (the ‘water on the wrapping’ technique ensures the bread does not dry out) – which means you can afford to be a little forgetful about it once in the oven.

Slice a large ciabatta lengthwise, making sure you do not go all the way through the bottom crust! Now cut crosswise at 3 cm intervals – again, making sure you don’t go all the way through. Scrunch up a large piece of greaseproof paper under the tap and then lay flat on your counter. Place your ciabatta on the paper. Sprinkle a small bunch of finely chopped parsley all over the ciabatta (including under). Drizzle olive oil over (and inside) the ciabatta. Scatter 3-4 finely chopped garlic cloves between the slices. Season with sea salt and pepper. Seal up the package quite well and place in a hot oven (180c).

The ciabatta should be ready in about 20 minutes. You can probably delay taking it out of the oven for another 20 minutes by reducing the temperature down to 100c -keeping the bread warm and toasty.

Serves 6.

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