Plant-Based Sausage Rolls, Herby Potatoes & Chilli Chutney

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Dust your work surface with a generous sprinkling of flour, then unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 square per person

Line a baking tray (or two!) with non-stick baking paper

Add the pastry square[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Press your meat-free patty[ies] into a sausage shape and lay in the middle of the pastry square[s]

Brush a little cold water around the edges of the pastry

Fold the pastry over the mixture and press it together with your fingers to seal in the mixture

Crimp the seal edges with a fork – these are your plant-based sausage rolls

Cut each plant-based sausage roll into 5, brush the tops of the pastry with a little cold water and sprinkle over your nigella seeds

Put the tray[s] in the oven for 20 min or until golden and cooked through and puffed up at the edges

Chop your potatoes into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and set aside to steam dry

Peel and finely dice your red onion[s]

Dice your tomato[es]

Heat a pot over a medium heat with a drizzle of olive oil and once hot, add the diced onion and cook for 3-4 min or until beginning to soften

While everything's cooking, boil half a kettle

Once the onion has softened, add the diced tomato with your tomato paste, half your cider vinegar (you'll use the rest later!) and chilli flakes (can't handle the heat? Go easy!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and 50ml [75ml] [100ml] boiled water, then cook for 6-8 min further or until thickened and sticky – this is your chunky tomato & chilli chutney

Chop your chives finely, then combine them with your Dijon mustard, remaining cider vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your herby dressing

Slice your apple[s] finely, discard the core[s]

Wash your salad, then pat dry with kitchen paper

Gently mix the sliced apple and salad together with a drizzle of olive oil in a separate bowl – this is your apple salad