Tuscan-style roasted meat and bread skewers

Despite there being a delicious array of meat here, everyone is usually in agreement that the best bit of this meal is the bread. It gets crisp and golden on the edges but the inside is soft, soaked with fat from the sausages, the olive oil, a splash of wine and a hint of the herbs. To make it work, thread the ingredients tightly together and, if you can, ensure there’s a piece of sausage next to at least one or two of the bread slices. All you need with these is some seasonal greens, blanched and tossed in a pan with garlic and olive oil.

SERVES 4

300g pork neck or

fresh pancetta

300g pork and fennel

sausages

200g chicken thighs

Salt and freshly ground pepper 1 baguette loaf

8 fresh sage leaves

8 fresh bay leaves

80ml extra virgin olive oil,

plus extra for greasing

60ml dry white wine

1 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Cut the pork into chunks (aim for about 16 pieces of 1.5-2cm) and divide the sausages into 16 pieces. Cut the chicken into about eight pieces, roughly the size and thickness of the pork. Rub the pork and chicken with a few pinches of salt and freshly ground pepper.

2 Cut the baguette into 24 rounds, about 1cm thick. Thread eight metal skewers tightly with the ingredients in roughly the following order: a slice of bread, a piece of sausage, a piece of chicken, a sage leaf, a piece of pork, a slice of bread, a piece of sausage, a bay leaf, a piece of pork and a slice of bread.

3 Place the skewers in a greased baking dish. Drizzle with the olive oil, pour the wine over the top and bake for 30min, turning halfway through, until cooked.