Sausage roll twists with tomato dip

• all-butter puff pastry↗1⁄2 a 500g block

  defrosted if frozen

• pack chipolata↗400g g
• reduced-sugar tomato ketchup↗6 tbsp tbsp
• malt vinegar2 tsp tsp
• cherry tomatoes↗6

  finely chopped

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.

2. 2

   Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.