TODAY’S RECIPE: Spanish sausage rolls

ENJOY a late-summer picnic. Makes 18.

Ingredients

375g puff pastry Flour, for dusting 2 large Maris Piper potatoes, diced 225g chorizo ring Small pack parsley, roughly chopped

Method

2 tbsp nigella seeds 1 egg, beaten

On a lightly floured surface, roll out the pastry into a rectangle, roughly 32cm x 20cm. Cut this in half, so you have two long rectangles. Place them on baking parchment on a baking sheet and chill in the fridge.

Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (around five minutes), drain and leave to cool.

Meanwhile, remove the chorizo skin and put the meat in a food processor. Add the parsley, 1 tbsp nigella seeds and the cooled potatoes, and pulse everything together, being careful not to break up the potato chunks too much.

Heat the oven to 200c/180c fan/gas 6. Take the pastry out of the fridge. Shape the chorizo mix into two long sausages and place in the middle of the pastry pieces. Brush the pastry edges with the beaten egg. Bring the pastry together on one side to enclose the filling and seal by pressing with a fork. Cut the rolls into nine pieces each (around 5cm long) and arrange on two baking trays. Brush with egg and scatter over the rest of the seeds. Bake for 25 to 30 minutes till golden and cooked through. Leave to cool.