’Nduja clams

Place a large saucepan over a medium heat and add the ’nduja, broken into small chunks, and the rapeseed oil. Fry until golden and the red oils are released. Add the butter, shallot and garlic and fry for two to three minutes, until the shallot is tender. Pour in the cider or wine and bring to the boil.

Discard any clams with broken shells and any that refuse to close when tapped. Add the clams to the cooking liquor, cover with a lid, and allow to steam for four to five minutes, or until the shells open completely, shaking once or twice during cooking.

Once cooked, using a slotted spoon, transfer the clams to a serving bowl. Stir the cream and parsley in to the pot and season to taste. Pour the cooking juices over the clams and serve.

Brush each sourdough toast with the garlic clove, rub vigorously with the exposed tomato halves and spread with ’nduja. Drizzle generously with extra virgin olive oil and season with salt.

Serve the clams with the tomato toasts to mop up the sauce.