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Available for over a year

This recipe is perfect for this weekend’s bonfires and firework displays around the county. They are wonderful fresh out of the oven but also equally delicious cold. You can customise them really easily simply by choosing your favourite sausage flavour and cheese, go for a cheese that oozes when it melts, a smoked cheddar is perfect. Ingredients: • 6 of your favourite sausages (or 400g sausage meat) • 2 tsp fennel seeds • 1 tsp dried chilli flakes • 200g approx extra mature cheddar (or whatever cheese you fancy) • 1 x 375g ready rolled puff pastry sheet • 1 beaten egg • poppy/sesame seeds to sprinkle (optional) Method: 1. Remove the meat from the sausages and discard the skins 2. Slice your cheese into square strips (roughly 1cm x 1cm x 7cm. 3. Slice your pastry sheet into 6 rectangles (for extra large rolls) 4. Smooth out some sausage meat onto a pastry rectangle, avoiding the edges. 5. Lay strips of cheese down the centre. 6. Egg wash the edges then roll, try to ensure the sausage meat completely encloses the cheese at both ends otherwise it will leak out. 7. Repeat until everything is used up then transfer to a roasting tray and brush each with egg wash then sprinkle over the seeds. 8. Roast in an oven heated to 170C for 17-20 minutes.