Sausage rolls and piccalilli
The quick piccalilli for these delicious sausage rolls can made a month before to allow the flavours meld, but is still lovely when eaten straight away.
For the piccalilli
For the filling
For the sausage rolls
For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.
Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce.
Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids.
For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again.
Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry.
Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes.
Preheat the oven to 200C/Fan 180C/Gas 6.
Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea salt
Cut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli.