Herb puff pastry sausage rolls

Credit goes to my mama for this post, since she made these, and was the one who came across the pastry with the recipe on the packaging. I just wanted to share this with you guys because they were soooo delicious, the best sausage rolls i've ever tasted! I've had home-made sausage rolls before but they were just the standard sausage cut in half and rolled in plain puff pastry with some beaten egg and seasoning - they are good too but you should definitely give this recipe a go, it has a lot more flavour. The pastry is from Sainsbury's in the fridge section (not freezer, although you can freeze it) - it is the ready rolled herb puff pastry. The recipe is on the packaging but I will write it here anyway for you to look at.

Ingredients (serves 6)

- 1 pack of Sainsbury's ready rolled herb puff pastry

- 250g lean minced pork

- 100g lean bacon, finely chopped

- 1 medium onion, finely chopped

- 50g fresh breadcrumbs

- 1 egg, beaten

- pinch grated nutmeg

- salt and pepper

1. Remove pastry from the fridge 20 minutes before use, and pre-heat the oven to 200 degree / gas mark 6

2. Mix the mince, bacon, onion, breadcrumbs, 3/4 of the egg, nutmeg and seasoning together until well combined.

3. Unroll the pastry and cut in half lengthways. Spread half the filling along the centre of each pastry strip. 4. Roll up the pastry to enclose the filling, leaving the join underneath.

4. Using a sharp knife cut each length into 10, and make 2 shallow cuts into the top of each. Brush with the remaining beaten egg.

5. Place on a lightly greased baking tray and bake for 15-20 minutes, or until cooked through and golden.

Enjoy :)

Sun-dried tomato, spinach and feta pasta salad

Mmmmm. This is actually a picture I took in 2010! I ate this at a picnic outside Windsor castle. It is a re-creation of my favourite MandS pasta salad because, let's face it, it is probably a lot cheaper to make from scratch... It has all my favourite Italian flavours in it; I particularly love the red pesto as I don't usually have this often. A perfect lunch for this amazing sunny, hot weather we're having in England, and can easily be prepared the night before.

Serves 2
- 180g pasta shapes (e.g. fusilli)
- generous amount of red pesto (the sun-dried tomato flavour)
- handful of spinach, torn
- feta, cut into cubes
- sun-dried tomatoes, sliced 
- salt & pepper
- fresh basil, torn (optional)

I haven't given specific quantities because I didn't really measure them - just add as much as you like. E.g. if you like a lot of sauce then add more pesto, or if you find sun-dried tomatoes too rich then only add a few etc.

1. Cook the pasta in salted water according to packet instructions. Drain, and leave to cool.
2. Stir in the pesto until the pasta is coated, then add all the other ingredients and mix together. Season to taste and refrigerate in a tupperware until needed!

Enjoy :)