Heat one tablespoon of olive oil in a small frying pan over a high heat. Add the capers and fry for two to three minutes, without stirring too much, until they burst open and go crispy. Scoop out and set aside on a piece of kitchen paper.

Reduce the heat to medium. Add the remaining two tablespoons of olive oil to the same pan and add the nduja. Cook for two minutes, breaking it up with a spoon, until it melts into a bright, spicy orange oil.

Tumble in the chickpeas and stir to coat. Using the back of a spoon, roughly smash about half of them - you want a chunky, textured mix, not a smooth paste. Cook for two to three minutes until warmed through and the chickpeas have soaked up the nduja oil. Squeeze over a little lemon juice and stir through.

Assemble the sandwich. Dollop the stracciatella or burrata onto a slice of bread. Spoon the smashed chickpeas generously over a slice of bread then top with a couple generous dollops of the chickpeas. Scatter with the crispy capers, fresh basil and rocket. Finish with a grating of lemon zest, a crack of black pepper and a final drizzle of olive oil. Close with the other half of the bread. Repeat with the remaining bread.