Charred lettuce with boiled eggs, anchovies and parmesan crisps

Method

1. Heat the oven to 180°C fan/gas 6. Put the shallot rings in a small pan with the vinegar, sugar, 30ml water and a pinch of salt. Bring to the boil, then take off the heat and set aside. Bring another pan of water to the boil, then add the eggs and cook for 6½ minutes. Drain and transfer to a bowl of iced water to halt the cooking process.
2. Line a baking tray with baking paper, then spread out 15g of the parmesan into an even layer, around 5mm thick. Cook in the oven for 4-5 minutes until melted and golden. Leave to cool, then snap into smaller shards. Mix the remaining parmesan with the mayonnaise, then loosen the mayo with 3-4 tsp of the pickling liquid from the shallots.
3. Heat a large frying pan over a high heat with a dash of oil and, once smoking hot, add the lettuce wedges cut-side down. Char each quarter on both of the cut sides until golden brown and a little wilted but still holding their shape (about a minute each side).
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4. Spoon some of the parmesan dressing onto a platter, then top with the charred baby gem wedges. Carefully peel and break the eggs in half with your hands and dot them in amongst the lettuce. Drape with the anchovies and scatter over the pickled shallots, then finish with the parmesan shards and chopped chives.