SAUSAGE WREATH RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
  2. Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
  3. Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
  4. Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
  5. Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
  6. Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
  7. Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
  8. To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

Steps:

• On a lightly floured work surface, roll out one sheet of puff pastry to a 9-by-14-inch rectangle. Using an inverted 14-inch bowl as a guide, cut a half circle out of the pastry. Using an inverted 8-inch bowl as a guide, cut a smaller half circle out of the larger one to form half the ring of the wreath. Repeat with the remaining sheet of puff pastry. Arrange the ring halves in a wreath shape on a large unrimmed baking sheet lined with parchment paper, pressing the ends together to seal. Cut the pastry scraps into 2-by-4-inch strips. Transfer the strips to another large baking sheet lined with parchment paper. Freeze all the pastry until chilled, about 15 minutes.
• Preheat the oven to 400°. Using a pastry brush, brush off any excess flour from the pastry wreath and strips. Using a small spoon, spread the lingonberry jam in the center of the pastry wreath. Arrange the smoked sausage pieces on the jam to form a circle. Using a pastry brush, lightly coat the inner and outer rings of the pastry wreath with egg wash. Lay the pastry strips over the sausage, leaving space between the strips to allow the steam to escape. Press the inner and outer edges of the wreath to flatten the pastry, then decoratively pinch the edges to seal. Freeze the smoked sausage wreath until chilled, about 15 minutes.
• Brush the smoked sausage wreath with egg wash, then season with sea salt and black pepper. Bake for 25 to 30 minutes, until the pastry is golden and puffed. Let stand for 15 minutes, then decoratively tuck fried bay leaves, and thyme and rosemary sprigs into the wreath. Serve with mustard or additional lingonberry jam.