Spiced Lamb Sausage Roll, Veg Chips & Paprika Mayo

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Top, tail, peel and chop the carrots into chips, then cut the potato[es] (skins on) into similar sized chips

Add the carrot and potato chips to a baking tray with a little vegetable oil, half the smoked paprika (you'll use the rest later!) and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min

While the vegetable chips are cooking, combine the lamb mince, ras el hanout, 1 tsp [2 tsp] flour and a generous pinch of salt in a bowl – this is your spiced lamb mix

Dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin, then cut into 2 [4] rectangles and add them to a baking tray lined with non-stick baking paper

Add the spiced lamb mix into the centre of the pastry rectangles, lengthways in a sausage shape

Press the meat down a little with your fingers to flatten it slightly

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 meat with as little air trapped inside as possible

Crimp and seal the edges with a fork – these are your spiced lamb sausage rolls

Top the spiced lamb sausage rolls with the cumin seeds

Put the tray in the oven for 15-20 min or until the lamb is cooked through and the pastry is puffed up and golden

Combine the mayo with the remaining smoked paprika, half the white wine vinegar (you'll use the rest later!) and a pinch of salt in a small bowl – this is your paprika mayo

Combine the remaining white wine vinegar with a little olive oil, 1 tsp [2 tsp] sugar and a pinch of salt and pepper – this is your dressing

Wash the rocket, then pat it dry with kitchen paper

Add the rocket to the dressing, then give everything a good mix up – this is your rocket salad