Simon Rimmer served up a tasty sausage and nduja roll with hot honey on Sunday Brunch.

The ingredients are: 1 piece of ready rolled all butter puff pastry cut to 40x25cm and 2 egg yolks, beaten.

For the filling: 600g pork sausage meat (or 600g of fave sausages, skin removed), 100g nduja, 125g mozzarella, Salt and pepper, 12 chopped basil leaves.

For the hot honey: 250g honey and 2 very finely chopped red chilies, seeds in.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.