Mini cucumbers with anchovy oak

Boil the eggs hard in 8 minutes. Drain and scare under cold running water. Peel and prake with a fork.

Meanwhile, make the pangrattato. Heat the oil in a frying pan and cook over medium heat with stirring for 3-4 minutes until golden brown. Spoon on a plate.

Clean the lemon and grate the yellow skin. Add ¼ tsp lemon zest to the warm panko. Allow to cool until use.

Halve the cucumbers in the length and remove the seeds with a teaspoon.

Halve the anchovy fillets. Slice the parsley and mix with the oak. Season with pepper.

Divide the egg mixture over the cucumbers, spread the anchovy fillets over it and sprinkle with the pangrattato. Serve on a plate.