Giant sausage roll

My giant sausage roll with mature cheddar and apple is the perfect festive treat. Fabulous served warm as part of a buffet, but also great eaten cold, when you feel a bit peckish!

PER SERVING

CALS 929 FAT 61g SERVES 4

750g sausage meat 100g diced strong cheddar cheese (1cm sqr) 100g diced apple

(2 small apples)

10g chopped fresh parsley 1tbsp rosemary leaves, finely chopped

1tbsp thyme leaves Pinch cayenne pepper 320g ready-made puff pastry

1 egg

Splash of milk Seasoning

Plain flour, for dusting

1 First, preheat oven to 200°C/180°C fan/gas 6. I use pre-seasoned sausage meat. Mix in the diced cheese, apples, parsley, rosemary, thyme and cayenne pepper.

2 Roll out the puff pastry to about 2ft long and 9in wide – it should be about the thickness of a £1 coin.

3 Grab a handful of sausage meat and layer it along one side of the pastry in the shape of your sausage roll (about 3in thick). Continue until you have used up all the meat and it is laid along the whole length of the pastry.

4 Make the egg wash by whisking together the egg and splash of milk. Brush a line of egg wash along the length of the pastry nearest the sausage meat, then carefully fold over the large part of the pastry to encase the meat. Push down with your fingers to stick both sides together and trim the excess.

5 Brush with the egg wash and season the top.

6 Oil a sharp bread knife and cut the sausage roll into four or even eight smaller pieces. Dust a baking tray with flour and lay out the sausage roll.

7 Bake in the oven for 30 minutes, and leave to rest for five minutes before serving, or chill for later.

TIP Add whatever flavours you want to the sausage meat – fennel seeds are great with pork, or use beef or lamb sausage meat instead.