Cheese and Wholegrain Mustard Sausage Rolls

In a medium bowl, combine the sausage meat with the cheese, garlic and mustard. Season with salt and pepper.

Mix together with your hands until well combined, then roll into even-sized balls, 2 per person.

Place a ball onto one half of each pastry rectangle, then flatten the filling out into a 1cm thick slab, leaving a 1cm border at the open edges. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it.

Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. IMPORTANT: Wash your hands and equipment after handling raw meat.

Chop the potato into 2cm chunks (no need to peel). 

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the green beans and chop into thirds.

Carefully transfer your sausage rolls to a lined large baking tray. 

Using a knife, make a small slit over the top of each to allow steam to escape. 

Drizzle with oil and bake on the middle shelf of your oven until the pastry is golden and the filling is cooked, 15-20 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Once charred, turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper.