Little Jack Horners – we make sausage rolls. Big fat proper juicy ones and I love them. For too long have they been sidelined as drab and depressingly stodgy additions to a picnic or buffet. With grey ’meat’. Terrible. We’re making them the way they should be – crispy light handmade pastry and excellent pork. But it’s about more than just shoving meat into pastry, you have to get the recipes right, and I think these ones have been nailed.