Awesome giant sausage roll plait with pesto potato salad

Preparation

Leave snack-size sausage rolls to picnics, and instead serve up this super-sized one for dinner!

1. Preheat the oven to 200°C, fan 180°C, gas 6.

2. Squeeze the sausages out of their skins into a bowl. Slice the spring onions, then mix half through the sausagemeat. Unroll the pastry on a baking tray, leaving it on its lining paper. Shape the sausagemeat into a log down the centre of the pastry, leaving about 5cm free at either end.

3. Use a knife to make diagonal cuts in the pastry on either side, about 2cm apart. Tuck in the ends to seal in the filling then fold in the diagonal strips alternately to create a plait-like effect. Brush with milk, if using. Bake for 25-30 minutes until deeply golden brown and crisp.

4. Meanwhile, cut the new potatoes into bite-size chunks and cook in a pan of boiling salted water for 12 minutes or until tender. Drain, then mix in the pesto for punch and the rest of the sliced spring onions. Serve the warm pesto potato salad with the giant sausage roll plait.