Calum Franklin served up tasty Cumberland sausage roll with date ketchup on Sunday Brunch.

The ingredients are: Cumberland sausage mix 900g, Puff pastry 500g, Pasteurised egg yolk 60ml, Black sesame seed 2g, White sesame seed 2g and Fennel seed 3g.

For the date ketchup: Pickled walnuts (330g jars) 1, Pitted dates 300g, White wine vinegar 200g, Dark brown soft sugar 200g, Light brown soft sugar 200g and Fine table salt 1g.

See recipes by Calum in his book titled: The Pie Room available from Amazon now.