• 750g finely minced pork, ideally it should have some fat in it.
• A small bunch of chives, finely chopped 
• 1 tsp chopped thyme leaves
• 1 tbsp chopped sage leaves
• 2 tsp garam masala (optional but good)
• 30g fresh white breadcrumbs
• 1.5 tsp salt
• 1 tsp of ground white pepper 
• 3 Organic eggs
• 320g of puff pastry  
• Egg wash (beaten egg mixed with a splash of milk), to glaze 
• Fennel seeds and flaky sea salt to finish

Start by boiling the eggs for 6.5 minutes. Run them under cold water to cool them down, then peel them and set them aside. 

For the sausage filling, mix the minced pork with the herbs, spices, breadcrumbs, salt and pepper. Break off a little nugget and fry it so you can make a call on the seasoning. 

Roll out the pastry on a floured surface to an oblong, about 35 x 25cm and 4mm thick. Lay 1/2 of the sausage meat along one long side of the pastry, about 3cm in from the edge. Make 3 egg shaped hollows evenly along its length. Carefully nestle the eggs down into the sausage meat. Use the remaining sausage meat to cover the eggs over so they are completely enveloped in the mix.

Brush this pastry edge with a little egg wash and fold the other side of the pastry over the top of the filling to enclose it. Crimp the edges together well to seal, (but make sure you mark where to make your cuts either side of the eggs)

Lightly brush the pastry with a little of the egg wash, then scatter over the fennel seeds and a light sprinkling of flaky salt. Place the sausage roll in the fridge for 10 minutes or so to firm up. 

Meanwhile, preheat the oven to 180°C fan. Using a serrated knife, cut the sausage roll into 3 sections, each with an egg inside! Place on a baking tray lined with baking parchment. Bake in the oven for 25 - 30 minutes, until golden brown. Remove the sausage rolls from the tray to a wire rack to cool. Eat warm or leave to cool before serving. They can be kept in the fridge for a day or two.