Pork Steak, Serrano and Mozzarella Bombetta Pugliese

Slice the potatoes into 1cm thick rounds (no need to peel) and pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, sprinkle over half the dried rosemary then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 35-40 mins. Turn halfway through.

Meanwhile, sandwich each pork steak between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 0.5cm thick.

Cut each pork steak in half lengthways to make 2 strips. 

Lay each serrano ham slice out onto your board then lay one strip of pork steak onto each slice of ham. Sprinkle over the remaining rosemary and season with salt and pepper. 

Place the torn mozzarella on top of the pork then carefully roll each one up. These are your bombetta parcels!

Thread the bombetta onto a skewer (see ingredients for amount), 2 bombettas per skewer, then transfer to a lined baking tray. 

Drizzle over a little oil and bake on the top shelf of your oven until golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

While everything's in the oven, heat a drizzle of oil in a medium saucepan on medium heat.

Add the vegan 'nduja and fry for 30 secs. Then, stir in the chopped tomatoes, chicken stock paste, onion marmalade, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil then lower the heat and simmer until thickened, 8-10 mins. 

Meanwhile, a few mins before everything's ready, cook the green veg according to the instructions on the back of the packet.