For the sausage rolls
(For the roasted garlic, lightly simmer a whole garlic bulb in milk for 10 minutes, take out and pat dry. Roast for 30 min at 150ºC. Squeeze garlic out of the clove skins.)
Gently fry onions in a knob of butter until translucent. Stir in herbs and coriander and take off the heat. Let cool.
Mix mince, roasted garlic and grated vegetables. Add the herbed onions and mix before seasoning well.
Roll mince mix into sausages, approximately 20 cm long and 4 cm thick. Unroll the sheet of puff pastry. Place sausage on the one end and roll until covered in pastry. Trim, paint with egg wash and sprinkle sesame seeds on top.
Place on tray with baking paper and bake in oven on 180ºC for about 20 minutes until golden brown. Cool down, cut and serve.
For the spicy ketchup
Gently fry onion, garlic and carrots in a knob of butter until the mixture starts to brown slightly. Deglaze with wine and vinegar, stir well and reduce heat. Add the rest of the ingredients and simmer gently for 10 min. Blend well until thick pulp, add a bit of water or stock if necessary. Put through a fine sieve and refrigerate overnight.
Recipe courtesy of Bruce von Pressentin of Longridge Restaurant