Tim Lovejoy and Simon Rimmer served up sausage rolls with saffron, vodka and black pudding using chef Charlie Hodson recipe on Sunday Brunch.

The ingredients are: 3/4kg of sausage meat from Tim Allen pork, Teaspoon of rapeseed oil, 10 ounces of fresh blood black pudding from the boys at the Fruit Pig company, Couple of strands of Norfolk Saffron broken down in a drop of water, 15ml of Wild Knight Vodka, Pinch of Sea salt, 1/2 kg of puff pastry roll to 3mm using Nawtons Dairy butter and 1 egg for egg wash.