Tuscan Chicken and Sausage Spiedini

Put the sausages in a saucepan of cold water and simmer for 3 minutes. Drain and when cool enough to handle remove the skin and slice 1½ cm thick.

Cut the chicken into bite-sized pieces and combine in a bowl with the remaining ingredients. Season.

Thread the components onto the bay stalks, alternating the bread, sausage, chicken, lemon and bay leaves. Brush with olive oil and season.

Preheat a large sauté pan or barbecue flat-plate and cook the skewers until golden and cooked through, turning to cook all sides of the chicken. Arrange on a platter and drizzle with extra olive oil if desired. 

Cooks tip: If the baguette is large, cut each piece in half to give a two smaller pieces.

Wrap the bay leaves at the ends of the branches in foil to prevent them burning. Remove the foil before serving.