Lattice sausage rolls with beetroot relish

Preheat oven to 200°C. Line an oven tray with baking paper. Using a small knife, pierce sausage skin. Squeeze out meat. Roll into 4 neat logs.

Cut pastry into 4 squares, then using knife, make a series of parallel dash incisions 1cm apart, leaving a 1cm border.

Brush 1 side of pastry with a little of the egg, then gently stretch until it wraps around each log (egg-side against meat). Press pastry seam together, leaving ends open. Arrange on prepared tray, seam-side down, then brush outside with a little of remaining egg. Sprinkle with sesame seeds.

Roast for 25 minutes or until pastry is very crisp. Set aside on a wire rack to cool.

To make relish, heat oil in a large non-stick frying pan. Add onion, garlic, ginger and mustard seeds, cooking for 3 minutes or until onion softens. Add beetroot, cooking for a further 5 minutes or until softened. Stir in vinegar and sugar, then boil until mixture thickens. Season.

To serve, cut sausage rolls in half and arrange on plates with a dollop of warm or cold relish.