Sausage and chestnut plait with cranberry ketchup recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Cut a small cross into the shell of each chestnut, place on a baking tray and roast for 20 mins until the shells start to burst open. When cool enough to handle, peel and discard the shells, then roughly chop the nuts into 5mm chunks. (Tip: In a hurry? Swap the roast chestnuts for a 180g pouch cooked chestnuts and roughly chop.)
3. Meanwhile, fry the shallots in the oil for 10 mins until softened. Add to a bowl with the chestnuts, sausage meat, breadcrumbs, rosemary, thyme and black pepper.
4. Unroll the pastry on its paper onto a large baking tray and cut a 5cm strip off the bottom of the short edge; set aside. Centre the sausage mix in a log shape down the long length of the pastry, leaving a 3cm gap at each end. Use a sharp knife to cut diagonal strips, 5cm apart, down the length of the pastry either side of the filling. Fold the ends over the sausage meat, then plait the pastry strips over one another until the sausage is fully encased. Use the pastry offcut to decorate the plait with festive shapes. Brush with the egg and chill for 20 mins.
5. Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 45-50 mins until golden and crisp. Set aside to cool for 10 mins.
6. Meanwhile, make the cranberry ketchup. Heat the butter in a saucepan over a medium heat. Add the shallots, rosemary and cinnamon, cover and fry for 10 mins, stirring occasionally. Add the cranberry sauce and pomegranate juice and simmer for 10-15 mins, stirring occasionally, until glossy. Remove the cinnamon stick and stir through the vinegar.
7. Cut the plait into slices and serve with cranberry ketchup.