8og of broccoli

110g (1 large) carrot

250g of pork or beef mince

3 tbsp of breadcrumbs*

1 heaped tsp of garlic granules

1 heaped tsp smoked paprika

2 med eggs

Generous grinding of black pepper

1 ready rolled puff pastry sheet*

1 tbsp black sesame seeds (or white) – optional

1. Makes 16 mini sausage rolls. Grate the raw broccoli and carrot and put into a large bowl with the pork, garlic, paprika, 1 egg, pepper and breadcrumbs. Squish with your hands till well combined.

2. Cut the pastry in half length ways then take small amounts of meat mixture to form two long sausages placed in the centre of each pastry strip. Whisk the remaining egg then brush a line of egg on the exposed pastry above the meat.

3. Now lift the bottom side of the pastry and roll it over the meat to join with the other side of the pastry, sticking them together. Roll so the seam is underneath.

4. Slash the top of each long sausage roll slightly for decoration, then cut each roll into 8 and place of a lined baking tray. Brush with the egg wash, sprinkle with some sesame seeds and bake at 200c/390f for 20-25 minutes.