Ploughman's With Honey Mustard Sausage Roll, Stilton & Cheddar

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

Peel and finely slice your shallot[s]

Combine your white wine vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small splash of boiled water in a heatproof bowl

Add the sliced shallots and set aside – this is your quick-pickled shallot

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Add the pastry rectangle[s] to a baking paper-lined baking tray (or two!)

Combine your mince with your wholegrain mustard, honey and panko breadcrumbs

Season with a generous pinch of salt and pepper – this is your sausage mixture

Add the sausage mixture to the middle of the pastry rectangle[s] and press into a sausage shape

Fold the pastry over the mixture and press it together with your fingers to seal in the mixture, then crimp the sealed edges with a fork – this is your sausage roll[s]

Score the top of the sausage roll[s], then slice each sausage roll[s] into 4 pieces

Put the tray[s] in the oven for 25-30 min or until the sausage rolls are cooked through (no pink meat!), golden and puffed up – these are your honey mustard sausage rolls

Meanwhile, slice your apple[s] finely, discard the core[s]

Wash your salad, then pat dry with kitchen paper

Slice your cheddar cheese in half on the diagonal, then in half again so are left with 2 triangles per person

Slice your stilton cheese into 2 triangles per person

Once the sausage rolls are ready, remove the tray from the oven and add your ciabatta[s] to the other side of the tray

Return the tray to the oven for a final 4-5 min or until they're hot and crusty

Once hot and crusty, carefully slice the warmed ciabatta into 4 slices per person