New potato & sundried tomato salad
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Sausage & pancetta skewers
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 8 large Cumberland sausageshalved widthways
- 200g ciabattatorn into 16 chunks
- 120g pack thick-cut pancettacut into 16 thick lardons
- 4 vine-ripened tomatoesquartered
- 1/2 pack of rosemaryleaves picked
- 2 tbsp olive oil
You will need
- 8 soaked wooden skewers
Nutrition: per serving
- kcal621
- fat39g
- saturates13g
- carbs37g
- sugars5g
- fibre5g
- protein27g
- salt2.9g
Method
step 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.
step 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.
