Clare Teal: Cooking up a treat with Audrey’s cheesy sausage rolls

We made Jamie Oliver’s lamb kofta kebabs with pistachios and sumac the other night. They were very nice but I left them under the grill a fraction too long and the lamb went very dry. They were only in for a few minutes so I might use a hair-dryer to cook them next time.

As I write, I’m looking forward to trying out a new pancake filling I heard about on the wireless. The Archbishop of York, John Sentamu, put forward a lime juice, maple syrup and raw cane sugar combo that sounds delicious. We’ve got a lot on today so have gone for the pancake-mix option. I can’t believe we’ve handed over good money for a plastic bottle with a bit of flour at the bottom.

“Ours is empty love,” I told the cashier. But, no, apparently you fill to ‘the line’ with water and shake (the bottle, not generally).

But by the time you read this, Pancake Day was yesterday’s news.

Now, as some of you know, Muddy’s mum (and keeper of the tortoise) is called Di. Her friend, Audrey, slipped her a hand-typed recipe the other week. “Try these – they won’t disappoint.”

I’ve looked on-line, unsuccessfully, to see if I could find the origin of this recipe, so as to credit the creator. So world, get ready as I share with you the magic that is Audrey’s Cheesy Sausage Rolls In Bread.

Take eight slices of medium bread (crusts removed) and roll them out thinly. Mix together in a bowl 4oz tasty grated cheese, 2oz of softened butter and a level teaspoon of mustard. Divide the mixture and spread over the bread.

Get a packet of eight skinless chipolata sausages and place one at the bottom of each slice of the gloop-covered bread. Them roll them up and press firmly to seal, then secure with a cocktail stick.

Place on greased tin and cook at 180°-200° (C not F!!) for 25-30 mins. Cut each sausage into four and serve warm….if there are any left to serve.

Take my word for it, Audrey’s Cheesy Sausage Rolls In Bread are a triumph.