Matt Tebbutt served up tasty fennel, apple and thyme sausage rolls on Saturday kitchen.

The ingredients are: 400g pork mince, 30g fresh breadcrumbs, 1 banana shallot, finely chopped and fried in some oil, 1 tsp finely chopped fresh thyme, ½ bulb fennel, finely chopped and cooked in some oil and 1 small red eating apple, finely chopped and cooked.

To assemble: 1 500g block all butter puff pastry, 2 free range-egg yolks, to glaze, Ingredients for the glaze, 2 tbsp yeast extract and 2 tbsp black treacle.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.