A fantastic simple recipe to ... puff pastry. The sausage filling here uses fennel and mustard, but you can get creative and try any extras you fancy – from apple to chutney and cheese.

It’s this spirited approach that imbues Cooper’s Thai-spiced sausage rolls, which appear in Chin Chin’s third cookbook Still Hungry. Instead of tomato sauce for dipping ... Never miss a moment. Make ...

Make sure they are piping hot all the way through before serving. Feel free to customise your sausage rolls with some chutney, sauces, herbs or dried fruit. Just try to avoid adding too much ...

It turns out this is a common trick used by bakers, including that of chef and restaurateur Curtis Stone, in his popular lamb sausage roll recipe ... pickle or chutney as suggested, your sausage ...

before cutting each roll into 4-5 pieces. Serve with tomato sauce or chutney, and a fresh salad ... or ½ cup grated butternut or pumpkin o To make your sausage meat go further you can use just ...