Directions

Apple, Mustard & Pork Sausage Roll

1. Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the mustard, leaving a border along the edges.
2. Add the pork mince into a mixing bowl along with 3 tbsp cold water, the additional mustard, apple and sage and squash together until the meat is fine. Season the mixture with salt and pepper and divide in two. Mould each half into a cylindrical shape and place each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. If desired, cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. The sausage rolls can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
3. Heat oven to 200°C and brush the sausage rolls with the rest of the beaten egg and sprinkle over the sesame seeds. Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins before serving with mustard or chutney.

Crispy Crumbed Fishcakes with Mushy Minted Peas

1. Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato and allow to cool in the fridge. This step can be done the day before.
2. Put the fish, spring onions and milk in a saucepan and gently cook until just opaque and cooked through.
3. Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes – avoiding breaking up the fish too much – and add in the cheese and salt and pepper.
4. Form the mixture into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
5. Pour the egg on one plate and scatter breadcrumbs on the other. Dip the patties in egg and then the crumbs and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft.
6. Heat a large frying pan with a generous glug of oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.
7. For the mushy peas, steam or boil the peas until tender and drain. Use a potato masher to mash the peas into a rough paste. Stir through the mint and lemon and season with salt to taste. Serve slightly warmed with the crispy fishcakes.

Ploughman's Platter

1. Arrange all the ingredients on to a serving platter with salted butter and crunchy veggies like baby carrots or radishes.