Cheesy Breakfast Sausage Rolls

and recent recipes you may have missed

Hi Happy Friday!

Does it feel to anyone else that summer is over before it even truly got a chance to start? It feel like it has almost entirely passed by without being able to enjoy the benefits of warm weather and longer days? It has been a decidedly un-summery season but before it ends I wanted to get in one more weekend of summer pleasures before its time to think about fluffy sweaters and comfort food.

Before we get to this weeks recipe I thought we should have a quick catch up, with everything seeming so busy recently I thought it might be possible some of the recent newsletters might have missed you in your inbox so thought a quick recap of recent reecipes, delivered to the top of your inbox might be useful.

Free Recipes
Flaky Pastry
Strawberries and Cream Jelly and Custard
Coffee and Caramelised White Chocolate Meringues
Whipped Salted Caramel

Paid Recipes
Fluffernutter Cookies
Malted Salted Caramel Brownies
Peach and Blackberry Pie
Peach Melba Crumb Cake
Banana Blondies
Sweet and Salty Chocolate Layer Cake

To get access to the entire backcatalogue of recipes (free and paid) and to get access to all future posts upgrade to a paid subscription, its just £5 a month

If you made any of the recipes from the newsletter don’t forget to share a picture on social, it makes my day seeing so many of you enjoying these recipes.

Talking of recipes, It’s been a very busy month for book launches, I seem to have been to more book launches this last few weeks than the rest of the year, I guess Christmas book season has started even earlier this year. As I am always on the lookout for a new cookbook I thought id recommend a few that friends have released in the last couple weeks.

Chetna Makan
Indian Feasts

Chetna is one of my favourite people to get their start on Bake Off and over the years she has become a cookbook powerhouse; Indian Feast is Chetna’s seventh book! This one is all about Indian food that serves a crowd. I have bookmarked many recipes I want to make, and if the food she cooked for the book launch is anything to go by the recipes are going to be delicious! - Get a copy here.

Philip Khoury
A New Way To Bake

Philip is the head pastry chef at Harrods and he is an exceptionally talented pastry chef, and a great guy to boot. A general high end pastry book is what you might expect (and in fact what he originally pitched) but count yourself lucky that what he ended up writing was for homemakers. But what he wrote isn’t just any homebaking book its probably the most accessible vegan baking book I have come across. Philip doesn’t use hard to find ingredients to make his recipe vegan, you can get everything you need at the supermarket and still turn out baking worthy of the shelves of Harrods. Get a copy here

Amanda Bankert
Voila Vegan

Doughnuts might not be what you expect from a bakery in Paris but Boneshakers, the little vegan bakery in Paris’ 2nd arrondissement, turn out stellar plant based doughnuts using a blend of American and French baking traditions. Voila Vegan is Boneshakers’ Amanda Bankerts first cookbook and another vegan baking book for your collection. Bankert describes the recipes as accidentally vegan in that, once again, the recipes are incredibly accessible. They of course include some doughnuts, inspired by Boneshakers but the book is very varied, they’ll be something for everyone. Get a copy here

But back to this weeks recipe, this wasn’t a recipe where I wanted to teach you a new technique or introduce you to some new producer or new flavour combination. Selfishly this was a recipe developed out of hunger, that and as a fridge raid. We are headed to Brighton for a long weekend and I wanted to make something for us all to enjoy on the beach, something picnic friendly. I looked at what I had in the fridge and the one thing that needed using was half a batch of my flaky pastry recipe. Now that pastry isn’t quite puff pastry but the first thing that jumped into my mind was a sausage roll, an almost breakfast sausage roll. Flavoured with mustard, sage and unusually for a sausage roll, lots of cheese. To really sell the breakfast idea I also coated the outside of the sausage rolls in everything bagel seasoning. The resulting sausage rolls are fabulous, packed full of flavour, lots of caramelised and crispy cheese and they are also pretty massive. If you’ve ever tried one of the sausage rolls from Ginger Pig you’ll have an idea. These aren’t a snack, they’re more of a meal.