• Heat a wide bottom frying pan and place a couple of tablespoons of grated parmesan into the pan. As soon as it begins to bubble and is golden underneath, remove with a spatula and place over a cupcake tin upside down to form the basket shape and leave to cool.
  

To make the dressing:

• Place the anchovy paste, lemon juice, mustard and Worcestershire sauce in a bowl and mix (add minced garlic if you wish at this stage).
• Add in the mayonnaise, parmesan cheese, salt and pepper and mix until combined.

  This dressing will keep in the fridge for up to one week.
• Toss the iceberg lettuce in the Caesar dressing.

  Once hardened and cool, place the parmesan nests onto a platter and fill each one with the lettuce. Top with a few pieces of the diced cooked chicken.