Lardo & apple bruschetta

• olive oil↗2 tsp tsp
• sausagemeat↗400g g
• roughly chopped sage leaves2 tbsp tbsp
• garlic clove↗1 1

  crushed

• fennel seeds2 tsp tsp
• Granny Smiths↗2 2

  apples, peeled, cored and diced

• lardo↗100g g

  cut into very thin slices

• baguette↗½ ½

  toasted then cut into 8 thin slices on the diagonal

Step-by-step instructions

1. 1

   Heat the oil in a non-stick pan over a medium-high heat and fry the sausagemeat until brown all over. Season well, then add the sage, garlic and fennel seeds, and stir for 1 min.

2. 2

   Toss in the apples and cover with a lid for 4 mins or until they have softened. Season to taste.

3. 3

   Spread a little mixture on each slice of toast and top with a couple of slices of lardo. Serve as a starter.