Giant sausage roll wellington

1 HOUR 20 MINUTES + CHILLING SERVES 6 | EASY

A budget-friendly main that packs in the flavour. Serve with a big jug of the onion gravy and the usual roast trimmings.

olive oil 2 tbsp leek 1 large, finely chopped fennel seeds 1 tsp, crushed dried chilli flakes a good pinch chestnut mushrooms 300g, chopped butter a knob baby spinach 200g garlic 1 clove, crushed herby pork sausages 12 ready-rolled puff pastry 2 x 320g sheets dijon mustard egg 1, beaten to glaze

ONION GRAVY butter for frying onion 1 small, grated plain flour 2 tsp red wine a small glass strong chicken stock 300ml worcestershire sauce a good dash dijon mustard 1 tsp

• To make the gravy, melt a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it darkens a little. Stir in the wine and stock, then simmer for 20-25 minutes or until thickened. Stir in the worcestershire sauce and mustard, and simmer for 2-3 minutes. Re-heat to serve.

• To make the wellington, heat 1 tbsp of olive oil in a pan and cook the leek with a big pinch of salt for 4-5 minutes or until softened. Add the fennel seeds and chilli flakes, and cook for another couple of minutes. Scrape into a bowl to cool.

• Heat another tbsp of oil then fry the mushrooms on a fairly high heat until they are golden and any liquid has evaporated. Tip into the leek bowl to cool.

• Heat a knob of butter then cook the spinach gently until wilted. Stir in the garlic and cook for 3-4 minutes. Drain in a sieve then cool completely.

• Skin the sausages then add to the leek and mushrooms, and mix until everything is evenly combined. Season with black pepper.

• Unroll the pastry and put one sheet on a non-stick baking tray. Brush with mustard in a 10cm-wide rectangle down the centre of the pastry, then arrange over half the sausage mixture, leaving a 3cm border at each end. Top with the spinach then the rest of the sausage, so the spinach is sandwiched in between.

• Brush around the sausage with some of the egg then drape the other sheet of pastry over the top. Push down gently to seal, then trim leaving a 21/2cm border of pastry. Chill for 10 minutes (this will make it easier to crimp).

• Use your fingers to crimp the pastry border to seal. Glaze the pastry all over with the remaining egg, then use the back of a knife to score a cross-hatch pattern on the pastry. Heat the oven to 200C/fan 180C/gas 6. Chill for 10 minutes then bake for 40 minutes until crisp and deep golden. Rest for 5 minutes before serving in thick slices with the gravy.