Summertime Beetroot and Rocket Veggie Rolls with Tomato Relish

1 red onion

2 tbsp olive oil

1 tsp mustard seeds

1/2 tsp fennel seeds

1/2 tbsp soft dark brown sugar

450g vine tomatoes

3 tbsp red wine vinegar

500g good quality vegetarian haggis

1 large beetroot, peeled and grated

30g rocket, finely chopped

375g block of all butter puff pastry

1 tbsp black sesame seeds to garnish

1 egg

salt and pepper

1. To make the relish, blitz the onions in a small hand held food processor until finely chopped. Add to a medium saucepan with the olive oil, mustard and fennel seeds and brown sugar. Cook on a high heat, stirring from time to time, for about 10 minutes. Blitz the tomatoes in the food processor also, until roughly chopped but still a bit chunky. Add to the saucepan, along with the red wine vinegar, and cook for a further 15-20 minutes, until nice and thick. Season to taste and set aside.
2. Preheat your oven to 200’C. Place the vegetarian haggis, grated beetroot and chopped rocket into a bowl and mix until evenly combined. Season generously with salt and pepper and set aside.
3. Whisk the egg in a small bowl and have a pastry brush on hand. Lightly flour a flat work surface and roll out the puff pastry to a square measuring roughly 30/30cm. It should be about 0.5cm in thickness (buy ready rolled puff pastry if you prefer). Cut in half.
4. Shape half of the haggis mixture into a log shape measuring the same length as the pastry. Place in the middle of one half of the pastry. Brush a little egg wash along one edge, and fold the pastry over the haggis to create a sausage roll, making sure it is properly sealed. Trim off the ends, and then cut into three. Transfer to a baking tray lined with parchment. Repeat with the remaining pastry and haggis mixture. Use a knife to score the pastry, bush with egg wash and garnish with sesame seeds. Bake for about 25 minutes - or until the pastry is golden and crisp. Serve with tomato relish, and watercress.