Nikki Lilly's sausage rolls recipe
 There is nothing better than a homemade sausage roll. This recipe is very easy and perfect for children to make with some adult assistance. If you don't like marmite, leave it out. drizzle olive oil, plus extra for greasing1 red onion, finely chopped 1 garlic clove, crushed or grated400g/14oz sausage meathandful fresh mixed herbs, such as coriander, basil or parsley2 tbsp yeast extract90g/3oz cheddar, grated 400g/14oz ready-made puff pastry1 egg, lightly beaten 1½ tbsp poppy seeds drizzle olive oil, plus extra for greasing 1 red onion, finely chopped 1 garlic clove, crushed or grated 400g/14oz sausage meat handful fresh mixed herbs, such as coriander, basil or parsley 2 tbsp yeast extract 90g/3oz cheddar, grated 400g/14oz ready-made puff pastry 1 egg, lightly beaten 1½ tbsp poppy seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper.Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined.Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip.Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg.Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper. Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined. Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined. Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip. Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip. Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg. Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg. Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Recipe tips Wash your hands before you start cooking and after touching raw meat. If you are making this with a child, they may need assistance using a knife.