Giant pork, sage & apple roll

If you can’t find packs of sausage meat, use the same weight of pork sausages and peel and discard the skins.

SERVES 8 PREP 20min COOK about 50min

• 800g (1lb 12oz) pork sausage meat

• 1 large shallot, finely chopped

• 1tbsp Worcestershire sauce

• A few dashes of Tabasco sauce

• 2tbsp freshly chopped sage

• 1 eating apple, peeled, cored and finely diced

• 1tbsp wholegrain mustard

• Flour, to dust

• 500g pack puff pastry

• 1 medium egg, lightly beaten

1 Preheat oven to 200°C (180°C fan) mark 6. In a large bowl, mix together sausage meat, shallot, Worcestershire sauce, Tabasco, sage, apple pieces, mustard and some seasoning. Set aside.

2 Lightly dust a work surface with flour and roll out a third of the pastry to a 12.5cm x 30.5cm (5in x 12in) rectangle. Transfer on to a baking sheet.

3 Arrange pork mixture on top of the pastry in a sausage shape, allowing a 1.5cm (⅔in) border all the way around the meat. Brush meat and visible pastry with a little beaten egg.

4 On a lightly floured surface, roll out remaining pastry into a rectangle large enough to cover the filling completely. Starting 5cm (2in) in from one of the short ends, cut slits into the pastry across the middle third of the rectangle, spacing cuts about 1.5cm (⅔in) apart. Stop cutting the slits once you are 5cm (2in) from the other end. Lay pastry over filling and press edges of the pastry together to seal.

5 Glaze with more of the beaten egg and cook for 40-50min until a deep golden colour. Leave for 10min to cool before serving.