Chorizo sausage rolls with tomato chilli relish

Make sure you use fresh, soft sausages rather than the firm cured version for this recipe.

SERVES 6 PREP 45min, plus cooling and chilling COOK about 1hr

• 450g chorizo-flavoured/chorizo-style fresh sausages

• 25g fresh breadcrumbs

• 6 spring onions, finely chopped

• 2tbsp flat-leaf parsley, finely chopped

• Plain flour, to dust

• 300g block puff pastry

• 1 medium egg, to glaze

• Black or white sesame seeds, to sprinkle FOR THE RELISH

• 250g red onions, finely chopped

• 300g ripe tomatoes, roughly chopped

• 1-2tsp dried chilli flakes

• 150ml cider vinegar

• 75g light brown soft sugar

1 Put all the relish ingredients into a pan with 1tsp salt. Heat gently, stirring, until sugar dissolves, then bring to the boil and simmer rapidly for 25-30min until reduced and thick. Cool completely, then transfer to a clean jar, cover and chill.

2 Remove and discard the skins from the sausages and break sausagemeat into pieces. Add to a bowl with the breadcrumbs, spring onions, parsley and a large pinch of salt. Mix thoroughly with your hands. Chill.

3 On a lightly floured surface, roll out pastry to a rough 30cm square. Cut in ½. Divide sausage mixture into 2 equal portions. Arrange the sausagemeat down the centre of each length of pastry. Brush the edges of the pastry lightly with cold water. Roll each piece of pastry over the sausagemeat tightly and press to seal.

4 Cut each pastry roll into 3 pieces and transfer the sausage rolls to a large baking sheet, seam-side down. Chill for 30min.

5 Preheat oven to 220°C (200°C fan) mark 7. Brush the sausage rolls with beaten egg and sprinkle with sesame seeds. Bake for 25min, until golden. Cool on a wire rack. Once completely cool, transfer to an airtight container, and chill if not eating the same day. Bring to room temperature and serve with the tomato relish.