Does chef have a recipe for a vegetarian ‘sausage’ roll? I recently bought one from a baker’s in Sheffield and it was absolutely delicious?

Tamara Thompson, Ulverston

I WOULD cheat slightly and use some ready-made puff pastry sheets, then concentrate on making a great filling. Finely dice 2 large, peeled onion and crush 2 cloves of garlic. Place a medium sized frying pan on a low heat, add 50ml olive oil and cook the onions and garlic till soft. Place into a mixing bowl and allow to cool. Add 250g fresh breadcrumbs and 200g grated mature cheddar cheese. Mix to combine. Add one and a half tsp English mustard powder and a good amount of freshly chopped thyme, parsley and basil. Add a good pinch of cayenne pepper and some sea salt to taste. Finally, add 3 tbsp thick double cream and stir well. Lay out your puff pastry sheets, then lay the filling along the pastry edges and roll up the sheet till it just overlaps. Trim off any remaining pastry and reuse where needed. Gently push down the sausage rolls, then brush with some beaten egg yolk. Make some little incisions in the top of the pastry. Place on a tray lined with baking parchment and cook at 170C for about 20-25 mins or until golden brown and the pastry is cooked. Allow to cool slightly on a wire rack and best eaten slightly warm.