Nici Wickes joins Jack with an iron rich recipe ahead of World Iron Awareness Week, next week.

MAKES 8-12 small sausage rolls

2 quality sausages – beef, pork or lamb

200g mince – beef or lamb

1 cup shredded spinach

½ cup drained canned lentils

½ cup fresh breadcrumbs (use GF if going that way)

2 tbsp milk

1 spring onion, sliced thinly

1 tsp salt

2 tsp fresh chopped herbs – rosemary, parsley, thyme, oregano

Decent pinch chilli flakes

Splash of olive oil

2-3 sheets flaky pastry (or 3-4 GF tortilla or wraps for GF sausage rolls)

1 small egg, lightly beaten

Sesame seeds for sprinkling

1. Heat oven to 180 C fan bake. Line a tray with baking paper.

2. Squeeze sausage meat from casings into a bowl. Mix in mince, spinach, lentils, breadcrumbs, milk, spring onions, salt, herbs, chilli flakes and oil until well combined. Your hands are the best tools for this.

3. Roll and shape the filling into 3-4 log shapes and position to fit in the centre of each pastry sheet (or warmed tortilla/wrap). Roll up tightly, brushing a little egg on the seam to help it seal. Cut each log into 3-4 pieces and place on the tray, seam side down. Brush each with egg and sprinkle with sesame seeds.

4. Bake for 30-40 minutes until lovely and golden and filling is cooked.

5. Serve with tomato sauce, of course.