Lamb and date sausage rolls

SERVES 8-10

● 500g lamb mince

● 1 320g roll of shortcrust pastry

● 4 large dates, roughly chopped

● Tsp ground white pepper

● 1 tsp ground cinnamon

● 1 tsp coriander powder

● 1 tsp cumin powder

● 1 tsp fine salt

● 1 egg

● Dash of milk

● 1 tsp nigella seeds Preheat the oven to 190C and line a baking tray with greaseproof paper. Combine the white pepper, cinnamon, coriander, cumin and salt.

Tip the mince into a large mixing bowl with the dates and spice blend.

Mix well – but be careful not to over-mix. Then roll into a sausage shape.

When the pastry is at room temperature, unroll it and position it horizontally to you. Place the sausage meat along the side nearest to you, leaving a 2cm-gap edge.

In a bowl, make an egg wash by mixing the egg, milk and nigella seeds. Brush the edge of the pastry opposite you with a little of the egg wash.

Take the edge of the pastry closest to you and roll it around the sausage meat, then continue rolling to create a barrel shape.

Turn the sausage roll over so that the seam is underneath then cut into

8 to 10 pieces.

Carefully transfer the rolls over to the lined baking tray, brush with the egg wash and sprinkle on the nigella seeds.

Bake in the middle of the oven for 25 to 30 minutes until pastry is golden.