Sausage & pancetta skewers

• large Cumberland sausages↗8

  halved widthways

• ciabatta↗200g g

  torn into 16 chunks

• pack thick-cut pancetta↗120g g

  cut into 16 thick lardons

• vine-ripened tomatoes↗4

  quartered

• 1/2 pack of rosemary↗

  leaves picked

• olive oil↗2 tbsp tbsp
• soaked wooden skewers8

Step-by-step instructions

1. 1

   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.

2. 2

   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.