An overdue catch up… with SAUSAGE ROLLS.

I am going to desperately try to commit a little more to this page. As I have previously mentioned, I am far better at using my instagram, but for the last year I have been frantically working ridiculously hard to pass my PGCE (and I did!). It really didn’t leave me with a lot of time to post on here, or on my instagram. BUT, I am really going to try this time.

I love cooking. I love everything about it – not just eating the final product. 

And I miss this blog. I miss it. So I am coming back, and we will see how long it lasts.

The truth is, in the last few years I have become very independent when it comes to cooking. I don’t often follow recipes anymore. I throw together what I fancy and something new is born. BUT, as useful as that is for me, its really not that useful for those of you who message me and ask for the recipe. Truth is, I have no idea what the recipe is.

Alas, I’ll give this one a go.

Now this is a favourite of mine. FOR THOSE OF YOU WHO LOVE A SAUSAGE ROLL then you need to listen up. 


These babies are good – they are great. I saw the idea on an episode of “Eat Well for Less” and I never looked back.

First thing is first, get yourself to Marks and Spencers because they do the best skinny sausages I have ever had. (Added a link for you – because I’m good to you). These are GREAT and they have never not been on the 2 for £5 offer. If you fancy popping to Sainburys, they stock heck super lean sausages which are great too – I just prefer the juicier M&S ones. ** GIVE IT A GO WITH CHICKEN SAUSAGES TOO – THEY ARE STILL GREAT! **

However, if you really aren’t the bothered about the fat content of your sausages then just go ahead with your favourite bangers – BUT THE BETTER THE QUALITY, THE BETTER THE SAUSAGE ROLLS. Please get some bangers with a good amount of pork percentage. (Equally, if you are a veggie or vegan then given these a go! I made these at christmas with some chestnut and cranberry soy-sages from a great little vegan shop in Norwich called Tofurei – give them a visit if you are ever around because I just eat their soy-sage rolls because they’re great).

Enough with the chit-chat, right? You want the sausage rolls.

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  • 50g/1¾oz butter or vegetable oil
  • 6 pork sausages (or whatever else you fancy!)
  • 6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed)
  • salt and pepper
  • OPTIONAL (but a must-have if you are me) – caramelised onion chutney. (Here’s a little idea that I like to use – whack in whatever you want! I’ve tried chilli jam, mustard, pesto when using chicken sausages.. whatever you fancy!)


  1. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper.

  2. Melt the butter in a small saucepan over a low heat and season with salt and pepper. If using oil, just season the oil in a bowl with a pastry brush to hand. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard.

  3. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter/oil. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. If you are using the caramelised onion chutney they layer a thin line on top of the sausage meat and roll with the sausages. Cut into four pieces and place onto the baking tray. Repeat this step another two times.

  4. Brush the tops of the rolls with any remaining butter/oil and bake in the oven for 25 minutes until cooked through and golden-brown.

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I mean, they are beautiful right?

I’ve seen various slimming world videos circulating around facebook where they use wraps as the pastry too – worth a go if you are feeling inventive! 

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Lots and lots and lots of love,

Henrietta x

Why not have a cheeky bit of pork?

Something about pork really puzzles me. Is there really such thing as healthy pork? Previously I’ve only ever had pork in greasy sausages, fatty bacon and, as many of you probably admire, crackling. Luckily, I’ve never been a massive fan of crunchy pork fat. But even still, having barbecued pork belly can’t be considered low-fat in any circumstances – not that I really used to care.

To my surprise there are (slightly) healthier cuts of pork that can be included in a balanced, healthy diet. This recipe may well be my permanent alternative to bacon. From “Quick cooking for diabetes”, available here.

Tenderloin of pork with pear and potato (serves 4)



500g (1lb) piece pork tenderloin

2 garlic cloves, cut into slivers

1 tablespoon seasoned flour

1 tablespoon oil

150 ml (1/4 pint) dry cider

500g new potatoes, parboiled

2 pears, quartered and cored

2 thyme sprigs

3 tablespoons light creme fraiche

salt and pepper

steamed vegetables or salad, to serve


  1. Make a few small cuts in the tenderloin with a sharp knife and push a sliver of garlic into each cut. Rub the pork all over with the seasoned flour.
  2. Heat the oil in a frying pan, add the pork and fry for 3-4 minutes over a moderate heat until browned on all sides. Add the cider and simmer until reduced by half.
  3. Transfer the pork and juices to a shallow ovenproof dish with the potatoes, pears and thyme.
  4. Bake the dish in a preheated oven at 200 degrees celsius (400 degrees Fahrenheit or gas mark 6) for 20 minutes or until the pork is cooked through and the potatoes are tender. Stir the creme fraiche through the cooking juices and season to taste with salt and pepper. Serve with steamed vegetables or a salad.

Per serving

430 calories; 43g protein; 42g carbohydrate; 12g fat.

GI rating: Medium.

You may notice that I haven’t added the creme fraiche to my dinner, only because I’m not a massive fan of creamy sauces.

This was such a lovely dinner, and this recipe book is filled with recipes that take around 30 minutes to make. Suits anyone who hasn’t enough time to cook gourmet meals in the evening! It also gives a GI rating in the nutritional information of the recipe, which is very useful if you’re watching your blood sugars!

Pork or no pork, don’t feel like you have to eliminate your favourite foods just because you’re dieting. Just find adaptations – healthier options – and soon enough, you’ll forget about the fattening pork belly you’re missing!

Happy cooking!

Henrietta x