Flaky, buttery layers wrap around juicy sausages and bake to golden perfection. They’re easy to make, endlessly customizable, and always the first thing to disappear from the platter. Why I Love This ...

This easy breakfast casserole, using crescent rolls as the crust, is a great and simple way to get in one of the most im ...

Chill in the fridge for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through.

Remove from the oven and leave to cool slightly before serving. Instead of thyme leaves, add chopped sage, parsley or rosemary. To guarantee your sausage does not escape its roll during cooking, ...

They’re perfect picnic tucker and can be eaten hot straight out of the oven ... don’t want soggy sausage rolls!). 2. Heat a drizzle of olive oil in a large fry pan. Cook onion, carrot and ...

Using the baking parchment to lift them, transfer your sausage rolls to separate baking trays. Cook for 30–35 minutes until golden, then remove from the oven and place onto a wire rack to cool ...

Preheat the oven to 200°C ... to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each. Roll up the pastry from the dry ...

Preheat oven to 170 degrees. Heat oil in a small frying pan, over medium heat. Add onions and sauté until caramelised. In a large bowl, combine mince, pumpkin, salt, breadcrumbs and rosemary.

My visits to Borough are rarer now, and I’m more often at my local farmers’ market (which also does an excellent sausage ... the oven to 200C/180C fan/gas 6 and heat the ciabatta rolls ...

These Thai chicken sausage ... rolls well ahead of time and keep in the fridge. They will then be easier to slice into smaller pieces when cold. Then it’s just a matter of placing in a hot oven.