1. Process tomato, pine nuts and garlic, scraping down sides occasionally, until almost smooth. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Add Parmesan. Season with salt and pepper. Stir to combine.

2. For the Caesar sauce, pound the garlic and anchovy fillets in a pestle and mortar or a flavor shaker until
you have a pulp.

3. Scrape down and whisk in the Parmesan, fresh cream, lemon juice and three times as much Extra Virgin olive oil and lemon juice. Season dressing to taste with salt and pepper.

4. Grill chicken breasts and add salt and pepper to taste.

5. Cut baguette sideways and spread sundried tomato pesto. Slice grilled chicken breasts and place in. Top with rocket leaves and drizzle with Caesar dressing and Parmesan.