The Ultimate Sausage Roll

Let me be clear, this is no ordinary sausage roll. I've been perfecting the details for a few years now and I am finally happy that this IS the best ever. It's practically a meal in itself and people will bite your hand off for the recipe so here it is...

Ingredients (makes 12)

The pastry

• 500g pack ready-made puff pastry (Plus a little plain flour for dusting)
• 8 Parma ham slices
• 65g freshly grated extra mature cheddar
• 1 egg, beaten                                                                                                                                    

The filling     

500g best quality sausage meat (I buy good sausages and remove the skins)
• 1 small onion, finely chopped
• 25g raw carrot, very finely diced
• 25g raw swede, very finely diced
• Large bunch fresh herbs, finely chopped (I used flat leaf parsley & sage)
• 2 tsp Colman's English mustard
• 1/4 tsp ground fennel seeds
• a good pinch of white pepper

Method:

1. Roll the pastry out on a lightly floured surface into a 60cm x 24cm rectangle. Lay the Parma ham slices over one half, overlapping them slightly, and sprinkle with the cheddar. Fold the uncovered pastry over to sandwich the ham and cheese, then press down around the edges to seal
2. Roll out the pastry parcel to form a slightly larger rectangle, about 33cm x 28cm. Slice in half to make two 33cm x 14cm strips.
3. Mix the filling ingredients in a large bowl and season with salt and black pepper. Divide in half, then roll each half into a 33cm log using damp hands. Lay a log along the middle of each pastry strip. Brush the pastry edges with a little beaten egg, then fold over to enclose the meat (with the join underneath). Seal well and either leave to cook as it is or using a sharp floured knife, cut each log into 6 rolls, each about 5.5cm long. Brush with more beaten egg, then chill for 20 minutes. 
4. Cover a baking sheet with grease proof paper and put it in the oven and preheat to 220c  or 200c fan assisted/gas 7.
5. Lightly score the tops of the rolls with a sharp knife, then transfer to the hot baking sheet. Bake for 15-18 minutes (may take a little longer if you're cooking the logs whole)  until golden, risen and piping hot. Cool a little and serve warm, or allow to cool completely.

Don't take my word for it, this is the feedback from some of the girls at work:

Amy: "I have died and gone to sausage roll heaven!"
Lynne: "AMAZING sausage rolls... can you send me the recipe unless its a secret?"
Ndiana: "The sausage roll is heavenly!!!"

Poached Egg Rarebit (v)

This is a cracking weekend brunch dish. Simple but delicious and perfect for a sunny spring morning.

Ingredients (serves 2)

• 2 good quality English breakfast muffins
• 4 free range eggs
• 200ml milk
• 50g fresh spinach
• 120g mature cheddar, grated
• 1tsp English mustard (always Colmans)
• 2 tsp Worcester sauce
• 2 tsp cornflour mixed with a little of the milk

Method:

1. Preheat the grill to high and put on a large pan of water to poach the eggs
2. Wilt the spinach in a dry non-stick pan or microwave it for 30 seconds. Once cool, squeeze out the excess water with your hands and finely chop
3. Heat the milk in a small non-stick pan together with the mustard and Worcester sauce
4. Stir in the cornflour mix and stir until bubbling before adding the grated cheese
5. Split your muffins and place under the grill to toast
6. Gently crack your eggs into the pan and poach them until just done (approx 3 minutes)
7. Stir the spinach into the mix and season with salt and plenty of black pepper
8. Turn your muffins to toast the other side
9. Remove the eggs from the pan with a draining spoon and very gently place on kitchen roll to soak up any water
10. Make sure your muffins are cut side up and then top carefully with a  poached egg and then the cheesy Rarebit mix
11. Place them under the grill to brown for a couple of minutes while you pour a coffee and grab the newspaper. Weekend heaven.