Sunday Brunch

Simon Rimmer's posh Spanish-style sausage rolls make a great lunch on the go

Serves 6

• Vegetable oil, to fry
• 300g chorizo, cut into small pieces
• 75ml sherry
• 500g sausage meat
• 150g manchego cheese, grated
• 1 tbsp parsley, chopped
• 6 pieces ready-rolled puff pastry about 15 x 15cm
• 1 egg, beaten to use as egg wash
• Chilli sauce, ketchup or chutney, to serve

1. Preheat the oven to 200°C/gas mark 6. Heat the oil in a frying pan and fry the chorizo until crispy. Add the sherry and simmer until reduced to nearly nothing.

2. Tip the chorizo into a bowl with the sausage meat, cheese and parsley. Season and mix well.

3. Divide between the pastry sheets in a long strip down the middle of each. Roll the pastry around the meat into a sausage shape then trim off the excess. Brush with egg wash and bake for about 20 minutes.

4. Serve with your fave accompaniments - chilli sauce, ketchup or chutney.