Cheddar Farinette, Snail Bourguignon, Pickled Loquat

• 100 ml (3½ fl oz) olive oil
• 1 white onion, finely diced

Put the olive oil in a medium frying pan and sweat the onion, carrot and garlic over low to medium heat until translucent. Add the ’nduja sausage, breaking it up to melt easily, then add the oregano, bay leaf, fennel seeds and cinnamon and continue to cook for 10 minutes. Add the vinegar, raise the heat and cook until reduced by two thirds, then add the port and wine and reduce again. Add the b