For those of us that are a little bit posh and don’t fancy telling our guests we’re serving them a humble sausage roll and sauce on Australia Day, try this fancy take on an Aussie fave – Pork and Fennel Sausage Rolls.

Ingredients –

1 tsp fennel seeds

1 tsp brown mustard seeds

½ tsp cumin seeds

1 onion, finely chopped

80g sliced pancetta, chopped

450g pork mince

2 cups fresh breadcrumbs

1/3 cup roughly chopped continental parsley

Zest of 1 orange

2 eggs, lightly beaten

375g block frozen puff pastry

Sesame seeds and poppy seeds to sprinkle

Tomato chutney (or sauce) to serve

Method –

•Preheat oven to 200 degrees

•Toast spices in a dry fry pan until fragrant

•Pound the spices in a mortar and pestle until finely ground and return to the fry pan

•Add the onion and pancetta and cook until the onion softens

•Add onion mixture to a large bowl with pork, breadcrumbs, parsley, orange zest and half the egg

•Season and mix well, and then refrigerate until needed

•Roll out pastry on a floured surface to a 5mm thick, 40cm x 28cm rectangle, then halve into two long rectangles

•Shape pork into two 40cm sausages about 4cm wide, and place one on each pastry rectangle, then roll up to enclose

•Turn rolls seam-side down, brush with egg and sprinkle with fennel, poppy and sesame seeds.

•Cut on an angle into 5cm pieces, then place on a lined baking tray and bake for 20-25 minutes until golden and cooked. Serve with chutney.