Prue Leith showcase her tasty veggie sausage rolls with spinach and Cheshire cheese for a technical challenge on Junior Bake Off.

The ingredients for the pastry: 200g plain flour, 200g butter, cold, 1 tsp salt and 135g fromage frais.

For the filling: 3 spring onions, trimmed and finely sliced, 300g frozen spinach, 120g Cheshire cheese, crumbled, 2 tbsp breadcrumbs, 1 tsp dill, finely chopped, 1 medium egg, beaten, salt and pepper, to season.

For the topping: 2 tsp fennel seeds and 1 egg, beaten to glaze.

See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes available from Amazon now.