Summery Sausage Rolls

Step 1: Preheat oven to 200C/180C fan forced and take you puff pastry out of the fridge.

Step 2: Line a baking tray with non-stick baking paper.

Step 3: If you sausage meat has come in sausage form, remove the meat from the casings by slitting each one open with a shap knife and taking the meat of out of each case and add the meat to a bowl and tehen add the lemon zest, thyme, honey and musstard and mix well with your hands, being sure to combine the ingredients well.

Step 4: Unwrap the pastry and place on a lightly floured work surface and with a floured rolling pin, roll it out to a rectangle, about 40cm x 20xm and 5mm thick.

Step 5: Using yuour hands, form the sausage meat into one long, fat oblong and place along the bottom of your pastry, along the long edge.

Step 6: From the bottom , roll the log up in the pastry, sealing the join by brushing the pastry with egg wash.

Step 7: Roll it gently back and forth on your work surface, so you have an evenly round aoblong and using a clean shap knife, cut your long into 8 pieces, each about 5cm wide, using long strokes to slice through and taking care not to press down so you don't squash the log and flatten it.

Step 8: Separate each slice and place on your lined baking tray, allowing a few centrimetres of space around ech one as they will expand in the oven.

Step 9: Brush the tops and any exposed pastry with the egg wash and sprinkle the tops evenly with the fennel seeds and seas salt, and place on a high shelf in the oven and bake for 20 to 25 minutes or until the pastry is puffed up and golden brown.

Step 10: Remove from the oven and allow to cool for 5 minutes before removing the sausage rolls to a wire rack to cool completly.

Step 11: If you're taking them on a picknic, be sure they are fully cooled before packing them into a box or bag for transportation.