TODAY’S RECIPE: Toulouse sausage roll

NEW Year treat. Serves 10.

Ingredients 320g all-butter puff pastry sheet Plain flour, for dusting 3 egg yolks, beaten 2 tsp thyme leaves 2 tsp mustard seeds FOR THE FILLING: 1kg fatty pork mince 200g unsmoked streaky bacon, finely chopped or minced 2½ tsp cracked black pepper 1½ tsp muscovado sugar ½ tsp ground mace 5 garlic cloves, grated 1 tsp sweet paprika 100g breadcrumbs Small handful sage leaves, chopped Small handful parsley, chopped

Method

1. Tip filling ingredients into bowl and season with salt. Combine by hand. Lay large Clingfilm sheet on work surface, tip filling on it and shape into 8cm-thick log. Roll up tightly in Clingfilm. Chill in fridge for three hours or overnight.

2 Put sheet of pastry on a floured surface, sprinkle with little extra flour; roll out to be bigger by a quarter. Brush all over with beaten egg. Lie sausage on one half of pastry, leaving 5cm gap. Fold long side of pastry over top; line up edges. Crimp edge to seal together; transfer to baking sheet lined with baking parchment. Brush all over with beaten egg and chill in fridge for 20 minutes. Can be frozen for up to a month.

3. Heat oven to 210c/190c fan/gas 7. Brush with more egg; slash pastry all over. Lightly press thyme leaves and black mustard seeds into top of pastry. Bake for 25 minutes. Turn oven down to 180c/160c fan/gas 4; bake for a further 20 minutes till golden brown and pastry base is crispy. Leave to cool on wire rack set over a baking tray for 20 minutes.