Matt Tebbutt served up a tasty sausage and Italian zampone with freshly baked bread dish for Jimmy Osmond on Saturday Kitchen.

The ingredients for the bread dough: 250g strong bread flour, plus extra for kneading, 7g fast-action dried yeast and 1 tsp salt.

For the filling: 2 tbsp olive oil, ½ zampone (pre-cooked, boned pig’s trotter), boiled for 20 mins and chopped (available from some Italian delis), ¼ savoy cabbage, sliced and blanched, 2 fennel sausages, cooked and sliced, 2 smoked sausages, cooked and sliced, 150g new potatoes, cooked and sliced, 100-150g soured cream or crème fraîche and 100-150g beaufort cheese or reblochon cheese.