Preheat the oven to 200˚C/180˚C fan/gas mark 6. On a floured surface, roll out 500g puff pastry to a rectangle measuring about 45 x 30cm. Cut the rectangle in half lengthways, then cut both smaller rectangles into eight equal sections to form 16 rectangles in total. Cut 8 good quality sausages in half. Brush one end of each pastry rectangle with some beaten egg. Place a dollop of tomato relish at the other end, lay half of a sausage on top and season with salt and black pepper. Roll the sausage up in the pastry to enclose, then repeat with the remaining pastry and sausages. Place on a baking tray and chill in the fridge for 20 minutes. Remove the sausage rolls and score the tops with a sharp knife. Brush all over with the rest of the beaten egg and bake for 25–30 minutes or until golden-brown. Allow to cool slightly before serving.
In a bowl or bag, combine 2 tbsp cornflour with 600g grated Irish Cheddar and shake to coat the cheese. Rub the cut sides of 1 garlic clove all over the inside of a pot. Discard the garlic. Bring 200ml porter, 2 tbsp tomato relish and 1 tsp lemon juice to a simmer in a small saucepan. Stir the cheese into the wine, adding one handful at a time and stirring gently until fully melted before adding the next handful. When everything is melted, transfer to a fondue pot if you have one — if not, just bring the pot to the table. Serve with cubed crusty bread, for dipping.
Toasted special pizza
Spread 1 prepared pizza base thickly with tomato relish. Top generously with a mix of grated Cheddar and Mozzarella. Scatter with a handful of cooked shredded ham, sliced red onion, chopped fresh tomato and some black pepper. Cook according to package instructions until the base is crisp and the cheese is bubbling. Serve with mixed leaves and coleslaw on the side.
Cut 1 x 225g block of Halloumi into 1cm-thick slices. Heat 2 tbsp olive oil in a pan over a medium-high heat. Cook the Halloumi for 3-4 minutes per side until golden. Squeeze over the juice of ½ a lemon and season with black pepper and ½ tsp dried oregano. Split 2 ciabattas in half. Spread the bottoms with tomato relish and the tops with garlic mayonnaise. Place the Halloumi on top of the relish, pile on generous handfuls of rocket and sandwich together.
Cheese and tomato muffins
Preheat the oven to 170°C/150˚C fan/gas mark 3. Line a 12-cup muffin tin with paper liners. In a bowl, combine 375g self-raising flour, 150g tomato relish, 180g grated Gruyère, 120ml olive oil, 250ml milk, 2 beaten eggs, a small handful of snipped chives and some salt and black pepper. Mix until just combined. Divide the mixture between the prepared muffin cups and bake for 25 minutes or until a skewer inserted into the centre of one muffin comes out clean. Transfer to a wire rack to cool slightly. Serve the muffins warm or at room temperature
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