Preheat the over at 220°C/ Gas mark 7.

Cut deep crisscrosses into the ciabatta. Squash the unpeeled garlic through a garlic crusher over the bread, add the thyme sprigs and a pinch of salt and pepper, then drizzle over the extra virgin olive oil. Rub into the cracks of the bread, then put into the oven until golden.

Halve the fennel (reserving any leafy tops) and put into a food processor with the anchovies, the trimmed spring onions and chilli, then blitz until finely chopped. Put into a casserole pan with two tablespoons of olive oil and turn the heat up to high, stirring regularly.

Squash in the unpeeled garlic through a garlic crusher, then pour the wine into the pan and let it cook away. Pour in the passata and half a jar of boiling water (350ml), tear in most of the basil leaves and season with salt and pepper.

To make the sauce, peel the garlic and bash with a pinch of salt and the saffron in a pestle and mortar, then muddle in the yoghurt and a squeeze of lemon juice. When the mussels and clams have opened (throw away any that remain closed), the fish will be cooked through (roughly four minutes). Dollop the sauce over the top and serve with the garlic bread.