John Torode's lockdown sausage rolls

They’re the staple of any picnic lunch, but you don’t have to brave the supermarket to get your sausage rolls. John Torode’s showing you to make them at home, for the perfect family lockdown lunch.

SAUSAGE ROLLS

Serves: 4

Ingredients

1 clove garlic

1kg sausage meat

350g puff pastry, rolled to 1cm thick

salt and pepper

beaten egg, to glaze

Method

Preheat the oven 200°C/gas mark 6.

Crush the garlic with a little salt and stir in 100mls of cold water.

Place the sausage meat in a food processor and turn on to a high speed, pour the garlic-flavoured water into the mixture and season with pepper.

Pipe the mixture over the pastry and roll up, brushing the edges of the pastry with water to seal.

Cover a baking sheet with greaseproof paper. Cut the sausage rolls into the desired length and place on the covered baking sheet.

Beat the egg and brush over the pastry. Make small holes in the top of the rolls at 3cm intervals.

Place in the oven and cook for 25-35 minutes.

Remove and eat hot or cold with tomato sauce.

SPINACH AND RICOTTA ROLLS

Serves: 12

Ingredients

25g butter

Salt and pepper

Pinch nutmeg, optional

350g spinach

500g ricotta cheese

2 egg yolks

30g flour

You will also need: a baking sheet, greaseproof paper, piping bag (medium nozzle), mixing bowl.

Method

Melt the butter in a pan over a medium heat. Meanwhile bring a kettle to the boil.

Season the butter with the salt and the pepper and nutmeg if using. Add the spinach, stir and pour in just enough boiling water to wilt the spinach.

Cook for 2 minutes, then drain off the excess liquid and squeeze to remove as much moisture as possible. Leave to cool.

Preheat the oven 200˚C/gas mark 6.

Mix the ricotta with the egg yolks and flour and season very well.

Fold the cool, well drained spinach into the ricotta, taste and season again.

Pipe the mixture over the pastry and roll up, brushing the edges of the pastry with water to seal. Continue to cook as for sausage rolls.