Cut 100g salami into little chunks & add to a wide, shallow pan in which you have warmed 6T olive oil.
Let the salami cook over a moderate heat for 5-7m & then remove from the oil & set aside.
Cut 300g silverbeet stalks into 4cm lengths & place them snugly, in one layer if poss, into the pan & cook for 5m until their colour has brightened.
Pour in 200ml water plus the juice of a lemon, 8 black peppercorns & a little salt & partially cover.
Simmer 20-30 minutes basting the stalks & turning them occasionally.
Take 100g ciabatta or other light bread (I used sourdough) & make into crumbs.
Warm 60g butter in a frying pan & add a handful of sunflower seeds for 1-2 minutes until they start to smell nutty.
Add breadcrumbs & cook until crisp & golden.
Stir in some chopped parsley (12 stems ish) & the reserved salami.
Serve the braised stalks scattered with the crumb salami mix & doused in the cooking juices.
(Hugh Fearnley Whittingstall)