Ingredients

• ½ tsp cumin seeds
• 250g/9oz tomatoes
• skins left on
• seeds removed
• flesh finely chopped
• 4 spring onions
• trimmed
• finely diced
• 125g/4oz Greek-style yoghurt
• 1 lime
• juice plus grated zest of ½ lime
• ½ small red chilli
• seeds removed
• finely chopped
• salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 250g/9oz readymade puff pastry
• plain flour
• for dusting
• 1 garlic cloves
• crushed
• 1 tbsp chopped fresh sage
• 250g/9oz leftover cooked sage-and-onion stuffing
• chopped into small pieces
• 250g/9oz good-quality sausagemeat
• 2 free-range egg yolks
• beaten with 1 tbsp milk
• 100g/3½oz sesame seeds
• salt and freshly ground black pepper

Directions

• For the tomato relish
• grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley)
• until well combined. Season
• to taste
• with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes
• or until needed. Stir in the parsley just before serving.
• For the sausage rolls
• pre-heat the oven to 200C/180C Fan/Gas 6.
• Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width.
• In a bowl
• mix together the garlic
• sage
• leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary.
• Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry.
• Lay the stuffing mixture on top of the pastry rectangle
• close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well.
• Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes
• or until the pastry has risen and is golden-brown and the filling is cooked through.
• Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside.