Pre heat the oven to gas mark 6, 400°F (200°C).

Cut the crusts off the slices of bread.

Mix together the oil and tomato puree and spread the slices of bread with this paste.

Sprinkle with the finely chopped basil - which must be fresh for this recipe; dried is not suitable.

Lay 2 or 3 anchovy fillets diagonally on each slice of bread.

Now carefully roll the bread slices, put them on a lightly oiled baking sheet, brush with a little olive oil - or any remaining oil and tomato puree mixture - then sprinkle with the grated Parmesan cheese.

Bake in the oven for 15 to 20 minutes until the rolls are crisp and golden.

Let them rest for 2 minutes before cutting each one in half to serve.