Win a BKD Gingerbread Man Mini Baking Kit and read our review


Do you like cooking with your kids? I try to involve my kids in the kitchen as much as possible - although it's often easier not to! Baking is definitely the type of cooking that they enjoy the most - especially R who is less keen on peeling potatoes and chopping veggies than his little sister who loves all cooking.

We tried out the BKD Mini Bakers Club subscription box earlier in the year and loved it so the kids were delighted when the award-winning children's baking company BKD asked us if we wanted to try out one of their Christmas baking kits.


We were sent a Gingerbread Man Mini Baking Kit to try out. The kids loved it and had so much fun baking and decorating their biscuits. Almost everything you need is included - you just need to add a little butter and golden syrup. If you like the sound of the kit there's a chance at the bottom of the post to enter a giveaway to win one for yourself. They make a lovely Christmas gift for any child in your life.

Here's what you get in the kit

Here's what you get in the kit

Here they are cutting out their biscuits

Here they are cutting out their biscuits

The kids loved decorating their biscuits - as you can see they didn't stick to gingerbread men but insisted on making a whole range of different shaped cookies.

The kids loved decorating their biscuits - as you can see they didn't stick to gingerbread men but insisted on making a whole range of different shaped cookies.

Mini Baking Kits (rrp £9.99) are available at and various high street stockists including John Lewis. There are kits available to make Rudolph biscuits, snowflake biscuits and Christmas tree biscuits. BKD also sell larger baking kits and baking mixes and have a lovely baking book available to buy called BAKED: Amazing Bakes to Create with your Child by Adelle Smith, which is available now from all good retailers, RRP £14.99.

For your chance to win a BKD Gingerbread Man Mini Baking Kit (rrp £9.99) simply enter via the Rafflecopter giveaway below.

Open to entries from the UK only. You can see the full terms and conditions next to each entry option. If you haven't used Rafflecopter before check out this useful guide by Super Lucky Me

More competitions at ThePrizeFinder

Disclaimer: I was sent a BKD kit to try out with my children. I received no other payment for this post and all opinions are honest and my own.

Traditional fruit Christmas cake - vegan recipe


In my book, Christmas isn’t complete without a traditional fruit cake.

It’s rich and laden with festive flavours and there’s always plenty to go round. But it can be hard to find a recipe if you don’t eat dairy or eggs.


Don’t worry, this vegan recipe will make the perfect substitute. It’s boozy, fruity and delicious and it tastes exactly like a Christmas cake should.

You can dress it up with marzipan and icing or simply leave it as it is.

Get the full recipe at


Greek-style baked beans


This is one of my all-time favourite dishes. Based on a Greek dish called Gigandes, it's easiest to make this here in the UK with butter beans unless you can get your hands on some of the Greek giant white beans. 


It's really easy to throw together and is a lovely alternative for baked beans that goes with pretty much everything - baked potatoes, a simple salad, as part of a mezze - you get the picture.

Get the full recipe at


Christmas-spiced red cabbage


The colour of red cabbage is just incredible don't you think? How could you see something so bright and vibrant and not be tempted to give it a try? Well - quite easily if you're my kids apparently but that's fine. Not everything I make has to be for them and ever since we started having a Christmas meal with our friends in London every December this red cabbage recipe has been an essential part of our festive table.

Our friend Russ, now more often called Uncle Wuss, has made this without fail every year since we started the tradition way back in the dark ages (circa 2004 I think).

This is my take on his recipe. It's suitable for vegans and vegetarians and is the perfect accompaniment to any Christmas meal. If you're planning a veggie or vegan Christmas this year why not try this with my parsnip, chestnut and sage wreath and lots of roast potatoes of course?

Here's how to make Christmas-spiced red cabbage:

2 tbsp olive oil
1 red onion, thinly sliced
2 eating apples, grated
3 cloves
3 star anise
1/8 tsp grated nutmeg
1 tbsp sherry vinegar
800g red cabbage, shredded

1.  Heat the olive oil in a large, heavy based pan with a lid. Add the sliced red onion, stir and reduce the heat to low. Cover and cook for 10 minutes or until the onion is soft. Stir occasionally.
2. Add the grated apple, the spices and the vinegar. Stir, then add the red cabbage bit by bit, stirring as you go so that it's coated in the spices.
3. Cover and cook on a low heat for an hour or until the cabbage is cooked through.
4. Serve with a roast dinner.


Parsnip, chestnut and sage wreath - vegan Christmas dinner recipe


If you're looking for a vegan or vegetarian Christmas dinner then look no further. This parsnip, chestnut and sage wreath is the perfect centrepiece for your roast dinner - at Christmas or indeed any other time of year. It's like a classic nut roast but better - and using a ring shaped tin makes it look really Christmassy.

If you haven't used chia seeds before you'll find that they make a great egg substitute. This is the first time I've used them and I couldn't believe the results. I have been put off buying them because they are really expensive in the supermarket but I saw a big bag for £1.99 in my local health food shop so I picked it up and started to experiment. To make them into an egg replacer you need to grind them. I found it easiest to either grind these in my pestle and mortar (although this is fairly labour intensive) or in a tall jug with a hand held stick blender rather than the food processor because they are so small. A spice grinder would probably do the job beautifully but I don't have one. Once ground you simply add water and you have a sticky, gloopy mixture that is a perfect egg replacer.


400g parsnips
2 tbsp chia seeds
6 tbsp water
1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, crushed
6 sage leaves, chopped
1/4 tsp nutmeg
180g cooked chestnuts, crumbled or chopped
125g ground almonds
Small handful of flat leaf parsley, chopped
Salt and pepper to taste

For the topping (optional)
1 tsp olive oil
chopped sage leaves
40g wholemeal breadcrumbs
20g oats


1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 20cm ring tin or plain savarin mould. (You could use a standard loaf tin but you may need to adjust the cooking time.)
2. Peel and chop your parsnips and steam (or boil) them until soft. Mash.
3. While the parsnips are cooking grind your chia seeds to a powder in a spice grinder or a pestle and mortar. Add the 6 tbsp water and stir until you have a gloopy paste that's a bit like glue. Set aside.
4. Heat your olive oil in a frying pan and sauté the onions until soft stirring often. Add the garlic, sage and nutmeg and continue cooking for a moment or two. 
5. Stir through the remaining ingredients, including your chia paste and parsnips. Warm through and season with salt and pepper to taste.
6. Transfer to your prepared tin and bake for 20 minutes. After 10 minutes check and cover with foil if it's getting too brown.
7. Allow to cool in the tin for five minutes then pop a plate over the top, carefully invert and the wreath should slide out. If it's a little stubborn turn it back over, run a knife around the sides and try again.
8. If making the oaty topping, just before serving heat the olive oil in a small frying pan, add the sage leaves and fry until going crispy. Add the breadcrumbs and oats and stir well. Cook for a couple of minutes then sprinkle over the top.
9. Serve with roast potatoes, veggies and a vegan onion gravy.

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Vegan nachos


Delicious, moreish, perfect for sharing and completely vegan.

If you thought you couldn't eat nachos on a vegan diet think again.

Lose the cheese and sour cream and replace them with tasty, healthy, plant-based alternatives to make this delicious vegan snack – ideal for a cosy night in with a film.

Get the recipe at


Vegan and refined sugar free Christmas pudding


Christmas pud has been an essential part of a British Christmas dinner for many years. This Sunday is Stir Up Sunday, when British families traditionally made their Christmas puddings in order to give the flavours plenty of time to mature. 

But a traditional pudding, which contains suet and eggs, is pretty far off being suitable for vegans.

This recipe however, is not only free from eggs, dairy and suet, it’s also free from refined sugar so it’s a healthier option too.

And let’s face it, we all need a bit of help on the healthy eating front at Christmas time.

Get the full recipe over at


Win: three 250ml tins of Nudo extra virgin olive oil for kids


When I was a kid in the 1980s I was given a donkey for Christmas one year. No, not a real donkey , which was lucky considering that we lived in the middle of a town with a not-enormous garden. It was in fact an adopted donkey, who lived far away on a farm and who I never actually met, although I did receive a photograph, a certificate and a letter every few months. I loved that distant donkey and can still remember the thrill of receiving the letters.

Nowadays it's possible to subscribe to or adopt all kinds of things and through Nudo you can even adopt your very own olive tree. Not only that but you can enjoy the oil that is produced from your tree. Pretty cool eh?

Nudo also make a special extra virgin olive oil for children. Extra virgin olive oil contains vitamins A, D, E and K and is also a source of Omega 3, which is important for growing brains. Giving kids their very own tin of olive oil will hopefully encourage them to get involved in cooking. Miss R, who is 4 (but only for a few more weeks as she keeps reminding me!), needs no encouragement to help in the kitchen and she was delighted with her tins of Nudo kids olive oil - as was her big brother.

We use quite a lot of olive oil in our cooking, especially when making pasta sauces, but this oil can also be used in baking and for dipping. We've already used it to make a sneaky veg sauce this week and we'll be using it again on Friday to make pizza dough.

Nudo Adopt are giving one winner the chance to win three jars of Nudo Adopt olive oil for kids. All you have to do to enter is answer the question in the Rafflecopter giveaway below.

What would you cook with your kids using this olive oil? 

Open to entries from the UK only. You can see the full terms and conditions next to each entry option. If you haven't used Rafflecopter before check out this useful guide by Super Lucky Me

More competitions at ThePrizeFinder

Nudo kids extra virgin olive oil is available for £7 from Nudo also offer a tree adoption programme which you can buy for yourself or as a gift. Find out more about tree adoption.

Disclaimer: this is a collaborative post with Nudo Adopt.

Four mouth-watering bakes and #CookBlogShare Week 46

Cook Blog Share linky four mouth-watering bakes

Welcome to this week's #CookBlogShare linky. #CookBlogShare is a place for food bloggers to share their posts. If you're a food blogger you can join in at the bottom of the page. If you're not a blogger then please check out some of the linked recipes at the bottom of this page - you'll find heaps of inspiration.

Huge thanks to Eb over at Easy Peasy Foodie for hosting last week's linky. As always there were some lovely recipes linked up. For this week's round up I've chosen four delicious sounding bakes. They are all very different from each other - some fruity, some chocolatey and some that are healthier than others. But one thing they all have in common - I'd love a slice of them right now!

Bahlsen Biscuit Brownies

First up are these gorgeous looking Bahlsen Biscuit Brownies from Tales From The Kitchen Shed. Brownies are pretty awesome on their own right? But surely the addition of some crunchy biscuits can only be a good thing?!

Sweet potato apple loaf

Just my kind of cake - full of natural goodness yet free from sugar. Can't wait to give this Sweet Potato and Apple Loaf by Rough Measures a try.

Jammy Dodger Funfetti Sprinkles Cake

On the opposite extreme to the last cake is this amazing Jammy Dodger Funfetti Sprinkle Cake from Mummy Mishaps. Just perfect for a kids party I think.

Pear, chocolate and spice cake

I'm not sure why they go so well together but pear and chocolate really are a match made in heaven. I love the sound of this Pear, Chocolate and Spice Cake from Only Crumbs Remain.

Now onto this week's linky. You can link up any foodie post that you have - both old and new posts are welcome. We just ask that you:

  • Comment on this post
  • Add the badge so others can find us (you can find the code below)
  • Comment on some of the other recipes linked up
  • If you tweet me at @sneakyvegblog with your recipe I will retweet them throughout the week
  • I will comment on and pin all posts.

I can't wait to see what you've all been making.


Just to remind you, by joining in you are giving the #CookBlogShare hosts permission to use your pictures in a round up and on social media, if your recipe is selected as one of our favourites!

Next week’s linky will be hosted by Kirsty at Hijacked by Twins.

Easy homemade guacamole recipe

How best to make your own guacamole is something of a contentious issue, with some people adding garlic, coriander and other ingredients to theirs. I prefer to keep it on the simple side, simply adding some diced onion, lime, salt and chilli to the avocados.

Of course, if I'm giving this to my toddler I don't add salt or chilli. My older two kids won't even try avocado - oh well, all the more for me!

You can find my guacamole recipe including a video over at

Courgette, mint and feta fritatta

Courgette, mint and feta fritatta

This recipe for courgette, mint and feta frittata is surprisingly easy to throw together.

It’s perfect for lunch or dinner, and is equally tasty hot and cold, so it’s something you could cook in a big batch and eat for a few days.

It makes a great addition to a vegetarian packed lunch and is delicious served with a green salad.

To find out how to make this courgette, mint and feta frittata you can find the full recipe on

Courgette, mint and feta fritatta

Two super simple vegan breads to serve with soup


Autumn is definitely soup season for me and while I do like to make homemade soups sometimes there just isn't time. On these occasions the kids and I often have a tin of soup for our lunch. Just soup on its own isn't usually enough to keep their tummies full until tea time and as I try to avoid giving them too much bread - which they love and would happily eat for every meal - I have come up with a couple of easy homemade bread recipes that go perfectly with soup.

Heinz do a great range of tinned soups - we tried out the vegetable soup and the lentil soup. The vegetable soup is more like a minestrone - with small pasta shapes in it - and the lentil soup also has a good vegetable content. There are several other vegetarian options as well such as cream of tomato, minestrone, potato and leek, spring vegetable, cream of mushroom and carrot and coriander. If you're looking for a vegan-friendly soup try the classic vegetable or the carrot and lentil. Many of these count towards your five a day - the minestrone contains a grand total of nine different veg! All of the classic soups are 250 calories or less - making them perfect for a light lunch. Find out more about Heinz soups.

Both of these recipes happen to be vegan too. The first is rosemary and garlic soda bread rolls - these are just delicious and fill the whole house with the spell of rosemary while they're cooking. The second is for an olive and sundried tomato scone round. I like to put this in the centre of the table and let the kids bread off a section as they eat. 


My kids loved both of these. In fact so much so that I was taken aback by it! We've had enough years of picky eating for me to be nervous every time I serve up something new. I'm never sure what reaction I'm going to get - but on this occasion they all loved them and the only problem was deciding which one they liked best! I wasn't sure how they'd feel about the sundried tomatoes but they all love olives and I don't think they noticed that the tomatoes weren't just more olives! And garlic bread is always popular so the garlic and rosemary rolls went down well too. I like to make them with a mix of spelt flour and plain flour but you can use whatever you have to hand - soda breads are very forgiving and usually work whatever flour you put in.


Rosemary and garlic soda bread rolls recipe (vegan)

100g plain flour
100g spelt flour (or use 200g plain flour if preferred)
1/2 tsp salt
1/2 tsp bicarbonate of soda
2 cloves of garlic, finely chopped
1 tbsp chopped rosemary
200ml soya yoghurt

1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.
2. Mix together the flours, salt and bicarbonate of soda in a large mixing bowl.
3. Stir through the chopped garlic and rosemary.
4. Finally mix in the yoghurt.
5. With floured hands divide the mixture into four portions and place on the prepared baking tray.
6. Bake in the oven for 20-25 minutes until brown and cooked through.
7. Delicious served warm or will keep for a day or so.


Olive and sundried tomato scone round recipe (vegan)

200g self raising flour
2 tsp baking powder
Pinch of salt
50g vegan spread
1 tsp dried oregano
50g black olives, chopped
50g sundried tomatoes, chopped
100ml almond milk

1. Preheat the oven to 200°C (fan)/220°C/gas mark 7. Line a baking tray with greaseproof baking paper.
2. Sift the flour, baking powder and salt into a large mixing bowl. Rub through the spread with your fingertips, or in a food processor, until you have the consistency of breadcrumbs.
3. Stir through the oregano, olives and sundried tomatoes.
4. Add 75 ml of the almond milk and mix until it comes together into a soft dough. If it's too dry add the remaining milk a little at a time.
5. Scrape out onto the prepared baking tray and shape into a round, flattening to about 2cm thickness as you do so. Mark the top of the round into six or eight pieces with a sharp knife.
6. Bake in the centre of the pre-heated oven for 20 minutes until turning brown and cooked through.
7. Delicious served warm or will keep for a few days in an airtight container.

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Disclaimer: this is a collaborative post with Heinz soups

Borlotti bean, vegetable and spinach soup


Did you spend this morning playing with a toddler in the park, perhaps with crunchy autumn leaves underfoot? Or did you have a shivery trip to work today, before the sun rose fully to warm away the autumn chill? I did the former, and we had a lovely time - but I really wish I'd taken my gloves! Whatever your day holds, if you're looking for a warming, healthy and filling vegan soup recipe then this is for you.

It's packed full of goodness (carrots, borlotti beans and spinach) and flavour (thyme, fennel, onion and garlic). If you're not keen on the taste of fennel you can leave this out and the soup will still be delicious. Even better, it only takes around half an hour to cook. If you don't have borlotti beans available feel free to substitute others. White beans such as cannellini beans work well in this soup.

This is the kind of recipe I save for days when it's just me and the toddler for lunch. He's still at the age where he gets excited about carrots. My other two children would cause a drama if I served this to them. I know I should keep trying but I'm in this for the long game and this is going to be too big a leap for them at the moment!

Whether you have a child at home who would enjoy this or not this is a delicious and simple soup recipe. Make a batch on the weekend and take it into work for lunch, or enjoy it as a family. If you do try it I'd love to hear what you thought!


Here's how to make vegan borlotti bean, vegetable and spinach soup:

2 tbsp olive oil
1 large onion, diced
3 sticks of celery, diced
2 large carrots, peeled and diced
2 cloves of garlic, finely chopped
1 tsp fennel seeds
3-4 sprigs of fresh thyme, leaves picked, washed and chopped
1 litre of vegetable stock
1 x 400g tin of borlotti beans
100g baby spinach
Salt, pepper, chilli flakes - to serve

1. Heat the olive oil in a large saucepan.
2. Add the onion and the celery. Stir well. Cover with a lid, reduce the heat to low and cook for five minutes. Add the carrots, stir again, cover and cook for a further 10 minutes until the vegetables are starting to soften.
3. Add the garlic, fennel seeds and thyme stir and cook for a minute or two.
4. Pour in the beans and the vegetable stock. This makes quite a liquid soup - if you prefer yours thicker perhaps start with 500ml and add water until you have your preferred consistency. Bring to the boil, then cook for 15 minutes or until all the vegetables are cooked through.
5. Stir through the spinach until wilted.
6. Season with salt, pepper and chilli flakes to taste. 

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I have added this recipe to the following blog link ups:

How Sainsbury's are making veg the hero with their Indian take-away meals


I'll admit it - I am a curry snob. Ever since I went on a cooking course in India I've turned my nose up at most of the curries that we get here in England, preferring to make my own. I'll make an exception for the authentic Indian dishes that you can find in obscure parts of London like Kingsbury, Upton Park and Tooting and the delicious dishes at Dishoom. But usually I make my own. Yes I'm a snob but at least I admit to it!

I generally prefer to cook my own food anyway and we don't eat a lot of processed food or ready meals. I like to know exactly what is in the food that I feed to my family. And I really don't want my kids to eat a lot of unnecessary salt, sugar and preservatives.

So when Sainsbury's challenged me to see if their ready meals could meet my snobbish standards it took a bit of mental readjusting. I visited the Noon factory in West London, which has been supplying the supermarket giant with its Indian ready meals for 30 years and makes thousands of meals every year.

Noon claim to use authentic cooking methods and the freshest, natural ingredients possible to make their ready meals. Their vegetable supplier is just around the corner and they believe strongly that the flavours in their dishes shouldn't come from sugar and salt but from top quality ingredients, including spices, and careful cooking methods. 

And I have to say that I was extremely impressed. I was shown the method by which their chefs - some of whom have decades of experience - make vegetable biryani, chicken tikka masala and vegetable samosas. Obviously it wasn't the same as watching someone cook in their home kitchen - the chefs were dressed in white coats and wearing gloves when handling food and the pots and pans and spoons were enormous. But what really struck me was that these cooks were essentially following the same process that I do in my own kitchen, just on a larger scale and with food hygiene as a priority. (And with a lot more expertise of course!)

Clockwise from top left: tarka dahl, vegetable biryani, chapatis, bombay potatoes, beetroot and chilli samosas and sweet potato pakoras from the Sainsbury's Indian takeaway range.

Clockwise from top left: tarka dahl, vegetable biryani, chapatis, bombay potatoes, beetroot and chilli samosas and sweet potato pakoras from the Sainsbury's Indian takeaway range.

Being a vegetarian I was of course particularly interested to learn more about how they cater for veggies. In India vegetarian food is widely available and the dishes that we see as side dishes here in the UK are often treated as main courses. A saag aloo, a dahl or a chana masala can easily be the centrepiece of a meal. Vishal, from Noon, is keen to bring this attitude to the UK. While Sainsbury's know that most of their customers eat meat they know that many people are also wanting to eat more vegetable dishes. Whether you're talking about vegetarians, people who are trying to eat less meat or simply those who want to eat more vegetables and therefore have a few veggie side dishes, Noon's approach is that it is wrong to substitute something for the meat - and they focus on making the vegetable dishes great as either an accompaniment or as the main meal. Vishal even said to me "veg is the hero" - which to me as a long-term vegetarian is so refreshing to hear. 

I was particularly impressed with the care that the chefs took to make a brilliant vegetable biryani. Rather than the lot being plonked in a pot, each biryani is carefully layered for the customer to stir themselves. There are individually fried crispy onions served with each one and every element of the dish is carefully thought through and cared for.


I tasted some of the dishes at the factory and they were all delicious. But - these had been cooked freshly for me to try. The real test was when I got home - I served the ready meals from the packets to my family for dinner. I was happy to let the kids have some as I knew that they weren't overloaded with preservatives and nasties. My husband actually said: "This is better than any takeaway that I've ever eaten" - and no I didn't bribe him to say that! He's just as much of a curry snob as me so that is fine praise. The kids enjoyed the milder dishes, and of course the naan bread.


Sainsbury's offer 68 different Indian take away meals in their range and there are enough decent vegetarian options - such as biryani, tarka dahl, bombay potatoes, sweet potato pakoras and samosas - to make a full meal. See the full Indian takeaway range at Sainsbury's.

Disclaimer: this is a collaborative post with Sainsbury's

Homemade fig rolls - refined sugar free


Little S, who is now 21 months old, has rather a penchant for fig rolls. Should we ever pass the biscuit aisle in our local shop he screams "FIG ROLLS PLEEEEAAASSSE" at the top of his voice from the buggy. At least he says please I suppose.

Now, I imagine that a shop bought fig roll is healthier than your average biscuit - it still contains fruit after all - but they are still likely to contain things like palm oil, glucose syrup, salt and sugar. Once I'd looked at the ingredients list I realised that it was high time I made some a homemade version of my little one's favourite biscuit.

These homemade fig rolls are delicious. In my opinion they are a world apart from the shop bought version - the delicately spiced, chewy fig filling goes perfectly with the slightly crumbly homemade pastry. They are free from refined sugar - the only sugar in them comes from the figs, the lemon and a tiny bit of maple syrup. I've added a tiny bit of ground ginger to the pastry to give it an extra kick - this is optional of course but I do think it adds a nice flavour.

Here's how to make homemade fig rolls.

Ingredients (makes 12)
For the pastry

160g plain flour
1/2 tsp baking powder
1/4 tsp ground ginger
Pinch of salt (optional)
100g cold butter, diced
1 egg yolk
2 tbsp milk

For the filling
200g dried figs, roughly chopped
Zest and juice of half a lemon
1/2 tsp ground ginger
1/2 tsp cinnamon
2 tbsp maple syrup
3 tbsp water

1 egg, beaten

1. Sift the flour, baking powder, ginger and salt into a mixing bowl.
2. Rub in the diced butter with your finger tips until the consistency of breadcrumbs
3. Add the egg yolk and 1 tbsp of the milk and mix until it starts to come together into a soft dough. Add the rest of the milk very slowly if you need to - you might not need it all. 
4. Knead lightly until it comes together then wrap in cling film and put in the fridge for a couple of hours or in the freezer for 20-30 minutes.
5. Place the figs, lemon juice, spices, maple syrup and water into a small saucepan. Bring to a simmer and then cook over a low heat until most of the water has evaporated and you have a soft, jammy consistency. Set aside to cool.
6. Pre-heat the oven to 160°C (fan)/180°C/gas mark 4. Line a baking tray with non-stick baking paper.
7. Roll out the pastry on a lightly floured surface into a large rectangle that is 5mm thick. Cut the pastry in half lengthways. 
8. Spoon half of the filling down one side of one of the strips of pastry, leaving a small gap on the side. Brush the gap with water, fold over the top and press to seal. Repeat with the other strip of pastry. Cut into 5cm rolls and place on a baking tray.
9. Lightly brush with beaten egg and bake in the oven for 20-25 minutes until golden brown.

Felicity Cloake's How to make the perfect fig rolls was a great starting point when I was preparing this recipe.

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