step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
For the sausage, 'nduja and cheddar roll.
Add the sausagemeat (454 g), cheddar (100 g), 'nduja picante (60 g) and panko breadcrumbs (50 g) to a bowl. Mix well, then shape into two even-sized cylinders.
step 3
Lay the puff pastry sheet (320 g) out horizontally and halve the pastry sheet vertically. Add one sausage log to the middle of one piece of pastry, leaving a border on either side. Fold one edge of the pastry over the sausage meat, and roll. Then, use a fork to press the edges together. Repeat with the remaining sausage log.
step 4
Brush with the egg wash (1), and top with the fennel seeds (1 tsp).
step 5
Using a serrated knife, cut each sausage log into 6 pieces. Rest in the fridge for 10 minutes to firm up (if you want to prep ahead, these can be frozen for up to one month. To bake from frozen, add an extra 10 minutes to the cooking time).
step 6
Arrange on baking sheet, lined with baking paper. Cook for 30 minutes, until golden and cooked through. Serve with the cranberry and port sauce (2 tbsp).
step 7
For the hoisin duck and sesame roll.
Cook the duck (1 pack) according to pack instructions.
step 8
Once cooked, remove the bones carefully and shred the duck into small pieces using two forks. Toss with the hoisin glaze included in the box and top up with hoisin sauce (2 tbsp). Stir in the Chinese five spice (1 tsp), sesame oil (1 tbsp) and spring onions (4). Shape into two even-sized cylinders.
step 9
Lay the puff pastry (320 g) out horizontally and halve the pastry sheet vertically. Add one cylinder to the middle of one piece of pastry, leaving a border on either side. Fold one edge of the pastry over the duck mix, and roll. Then, use a fork to press the edges together. Repeat with the remaining duck.
step 10
Brush with the egg wash (1), and top with the black sesame seeds (1 tsp).
step 11
Using a serrated knife, cut each log into 6 pieces. Rest in the fridge for 10 minutes to firm up (if you want to prep ahead, these can be frozen for up to one month. To bake from frozen, add an extra 10 minutes to the cooking time).
step 12
Arrange on baking sheet, lined with baking paper. Cook for 30 minutes, until golden and cooked through.
Serve with extra hoisin sauce.
step 13
For the potato and pea roll.
Fill a large saucepan with hot water and bring to the boil. Add the potatoes (2) and cook for 10 minutes, until soft, then drain.
step 14
Reheat the saucepan on a medium-high heat with 1 tbsp oil. Add the leek (1) and cook for 3 minutes. Add the korma paste (180 g) and cook for 2 minutes, before adding the cooked potatoes back to the pan. Lightly mash with a fork.
step 15
Add the peas (100 g) and cook for another 2 minutes, then season to taste with salt and pepper. Leave to cool.
step 16
Once cool, shape the mixture into two even-sized cylinders.
step 17
Lay the puff pastry sheet (320 g) out horizontally and halve the pastry sheet vertically. Add one cylinder to the middle of one piece of pastry, leaving a border on either side. Fold one edge of the pastry over the potato mix, and roll. Then, use a fork to press the edges together. Repeat with the remaining mix.
step 18
Brush with the egg wash (1), and top with the nigella seeds (1 tsp).
step 19
Using a serrated knife, cut each log into 6 pieces. Rest in the fridge for 10 minutes to firm up (if you want to prep ahead, these can be frozen for up to one month. To bake from frozen, add an extra 10 minutes to the cooking time).
step 20
Arrange on baking sheet, lined with baking paper. Cook for 30 minutes, until golden and cooked through. Serve with mango chutney (2 tbsp).
