- 8 large Cumberland sausages, halved widthways
- 200g ciabatta, torn into 16 chunks
- 120g pack thick-cut pancetta, cut into 16 thick lardons
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 4 vine-ripened tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ pack of rosemary, leaves picked
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
You will need
- 8 soaked wooden skewers
Heat the grill to medium. Thread a piece of sausage onto each skewer, followed by a piece of bread, a bit of pancetta and a tomato, then repeat with the remaining ingredients – you should have two of everything on each skewer.
Line a baking tray with foil, scatter over the rosemary, and place a rack on top with the skewers. Drizzle over the oil and grill for 20-25 mins, turning every few mins, until everything is cooked through and crispy. If the bread is blackening too quickly, turn it round every min or so.