Put the sausagemeat, white breadcrumbs, nduja, pickled onions and cheese in a large bowl, season with salt and pepper and mix to combine using your hands.

Unravel the pastry and cut in half lengthways to make two rectangles. Divide the sausage mixture in two and mould each half into a sausage shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with some of the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the roll into 5cm lengths and arrange on a baking tray lined with baking parchment. Chill for 20 mins. The sausage rolls will keep chilled for two days or frozen for three months. Defrost completely before cooking.

Heat the oven to 200C/180C fan/gas 6. Brush the pastry with more egg and sprinkle with the fennel seeds. Bake for 30 mins, or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before serving. Best served warm, but will keep chilled for two days.