Jamie Oliver’s Sausage Rolls

All-purpose Flour, for dusting
1 Large Sheet All-Butter Puff Pastry (14-oz package), thawed if frozen
1 Egg
12 Skinny Breakfast Sausage Links
1 Tsp Fennel Seeds
Parmesan Cheese, for grating
1 Tbsp Sesame Seeds
To Serve: English Mustard

Turn the oven on to 425°F and get a grill pan on a high heat.

Dust a clean surface with all-purpose flour and unroll 1 large sheet all-butter puff pastry, thawed.

Cut the pastry lengthways so that you have two rectangles, each approximately 5x14 inches.

Beat 1 egg in a little bowl, then use a pastry brush to paint the pastry halves.

Line the sausages up so you get 6 on each half. Bash 1 teaspoon of fennel seeds in a pestle and mortar and sprinkle over.

Finely grate a layer of Parmesan over the sausages.

Fold the pastry over the sausages, then use a fork to quickly crimp the edges together so you end up with 2 long sausage rolls.

Paint these with the rest of the egg wash, then sprinkle over the sesame seeds.

Drizzle olive oil over a baking sheet, then roughly cut each long roll into smaller rolls.

Lay the rolls on the oiled baking sheet and put into the oven on the top shelf for a round 15 minutes, or until golden and puffed up.

If they are golden brown and cooked through, take them out of the oven.

Arrange on a platter to serve and take straight to the table with some English mustard.