This is an easy store cupboard saviour – good for packed lunch, BBQ or as contorni. Defrost a sheet of puff pastry. Finely slice 3 red onions and cook in a knob of butter, a sprig of thyme and a dash of olive oil. Empty a large punnet of cherry tomatoes, 4 shredded salted anchovies and a handful of chopped olives and thyme into a small baking tray. Sprinkle a packet of grated Parmesan to fill the gaps, then lay the defrosted pastry on top. Bake in the oven at 160 C for 30 minutes or till the pastry is puffed and browned. Remove from the oven and leave to cool for 5 minutes before turning out. The aroma is just wonderful.