Guest recipes with Tonia Buxton

Post Xmas light bite

Spicy Sausage Rolls

This is my version of the traditional British recipe, which is brimming with spice!

Makes 8 large or 20 small

3 tbsp olive oil

2 red onions, finely chopped

½ tsp ground cinnamon

1 tsp fennel seeds

2 tsp cumin seeds

1 carrot, finely diced

1 parsnip, coarsely grated

4 tbsp walnuts, chopped

4 tbsp of harissa paste

4 garlic cloves, finely chopped

500g pork, lamb or turkey mince

4 tbsp flat-leaf parsley, chopped

zest and juice of 1 lemon

1 tsp salt

75g breadcrumbs

1 medium egg, plus 1 egg, beaten, for brushing

2 sheets of ready-rolled puff pasty

sesame and poppy seeds for sprinkling

Preheat the oven to 190C and line 2 baking trays with baking paper.

Heat the oil in a pan over a low heat, add the onions and spices and fry until the onions are soft and translucent. Add the carrot and parsnip and cook for a further 5-7 minutes.

Add the walnuts, harissa paste and garlic and mix well. Transfer the onion mixture to a bowl and use your hands to mix it with the mince, parsley, lemon zest and juice, salt and breadcrumbs. Add the egg and mix it into the mixture well.

Place the two sheets of pre-rolled puff pastry on a baking tray and cut both in half lengthways down the middle.

Divide the mince mixture into 4 portions, then make a long sausage along the middle of each piece of pastry. Brush the edges of the pastry with a little of the beaten egg and fold the pastry over the mince, pressing together firmly to seal.

Turn the rolls over so they are seam-side down on the baking tray and cut each of them into 4 pieces, making 16 in total.

Brush again with the beaten egg, then sprinkle with the sesame and poppy seeds. Bake in the oven for 25-30 minutes, or until the pastry is a lovely golden brown. Serve hot or cold.

Celery Seed Vinaigrette on Fennel and Lettuce Salad

Celery seed has so many amazing health benefits – it helps support healthy blood pressure and has great anti-inflammatory potential.

Serves 8

2 garlic cloves, crushed

salt and freshly ground black pepper

1½ tsp celery seeds, dry-toasted

3 tbsp raw apple cider vinegar

4 tbsp olive oil

4 tbsp sesame oil

2 heads green leaf lettuce, around 900g total, torn into small pieces

1 bulb fennel, thinly sliced

1 orange, sliced

First, make the vinaigrette. In a large bowl add the garlic, mix sea salt and black pepper to taste, then add the celery seeds, olive oil and sesame oil, vinegar and whisk together, blending well. Taste and adjust the seasoning, if necessary.

Add the lettuce and fennel to the bowl, and toss to lightly coat in the dressing. Add the orange segments and gently toss to combine. Serve immediately.

Tonia Buxton has written four cookbooks and is a well-known TV celebrity and chef. For more information visit toniabuxton.co.uk