You are just three ingredients away from the perfect sausage roll. The best pork sausages you can find (from the tips on our latest meal planner it seems the butcher at your local New World is the person to ask), flaky puff pastry and an egg for glazing. No added herbs, spices and bits and pieces. Ray has reminded me of how good a no-frills sausage roll can be and I intend to keep a supply of sausages and pastry in the freezer so I can make a batch for unexpected sausage roll occasions. Perhaps a homemade tomato sauce too — Annabel Langbein's recipe can be made with canned tomatoes.
To drink at these sausage roll occasions? The strand tea sour. It's dangerously good to drink and can be made with ingredients I usually have on hand, including brewed tea which will no longer be tipped down the sink. Dilmah's Jon Houldsworth shares this, and a few more interesting tea tips here.
It's New World meal planner week and Geoff Scott is making things very family friendly with sausages and mash - leftover sausages made in to a creamy pasta another night. Butterflied chicken with pumpkin shallots and pomegranate is a cinch to cook and his beef curry is fragrant rather than hot to keep little ones happy. If you desire some fire, just add chilli.
To get this week of good eating started, wrap a pork fillet in bacon, tuck in a few bay leaves and bake in a hot oven for 30 minutes. Serve with apple sauce, buttery boiled potatoes and greens.