Veggie rolls

These tasty vegetarian rolls are packed full of goodness and perfect for a summer picnic or the school lunch box throughout the year. They're quick and easy to make, using sliced leeks and grated root vegetables as a base. You can use whatever root veg you like (not potatoes though as they are too starchy) and simply peel them and grate them into the mix. As with sausage rolls, they freeze well.

1 sheet of puff pastry

2 leeks, washed and finely sliced

1 shallot, finely sliced

1 garlic clove, grated

200g root vegetables, peeled and grated (eg. parsnip, carrot, celeriac, squash, sweet potato)

½ tsp fennel seeds

1 tbsp of parsley, finely chopped

zest of 1 lemon

1 tsp hot mustard

100g mature cheddar, grated

salt and black pepper

1 egg (beaten)

Take the pastry sheet out of the fridge at least an hour before you want to use it. Preheat the oven to 200ºC and line a tray with baking parchment.

Heat a tablespoon of olive oil in a medium saucepan and add the sliced leeks and chopped shallot. Cook on a gentle heat for ten minutes. Then add the grated garlic, root vegetables and fennel seeds, mix it all together and cook for a further five minutes. Turn off the heat and put the mixture into a large bowl to cool.

When the mixture has cooled, add the chopped parsley, lemon zest, mustard and grated cheddar. Mix together and season with salt and black pepper.

Unroll the pastry sheet onto a board and cut it in half lengthways. Then divide the veggie mixture in half and make two sausage shapes to lay down the middle of each pastry length. Brush one side of the pastry with your beaten egg and roll up from the other side. Now chill in the fridge for 30 minutes.

When the time is up, cut each length into six slices and place on your lined baking tray. With a sharp knife, score two little lines across the top and brush with the remaining beaten egg. Pop into your oven for 20-25 minutes or until golden. Allow to cool slightly before serving.