If I had to pick a favourite sandwich, this is it. Succulently spiced lamb falling off the bone with juicy apricots and topped with oh-so-soft goat’s cheese. Cue salivating.
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On the lunch menu today, courtesy of the excellent cookbook, 'POLPO: A Venetian Cookbook (Of Sorts)'.
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Not the most common smoked meat you'll come across, but if you can get some from your local deli or market, you won't be disappointed. Alternatively, you can use something like parma ham or prosciutto instead.
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Rich, sweet and earthy, this sarny is the equivalent of a great, big bear hug from the British outdoors.
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The Christmas leftover sarny is a sacred tradition, so I've opted for something a little different. And besides, you've all probably gobbled up all the delicious scraps by now.
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