Preheat oven to 160C. Slice baguette into 12 ½-centimetre-thick slices on an angle. Place on a baking tray,drizzle with olive oil,season and bake until crisp and golden,about 10 minutes. Reduce oven to 140C.

Line a terrine mould with cling film. Blanch parsley in boiling water,refresh in iced water and squeeze out excess water. Bring cream to the boil and pour over parsley

with a bar or stick blender and stir through egg. Season well,pour into terrine mould,cover with foil and place in a water bath.

Bake for 35 minutes or until just set in the middle. When cool,spread on baguette slices,top with two anchovy fillets and drizzle with a little extra-virgin olive oil.