Heat a frying pan on medium heat and dry roast the cumin, cinnamon stick, coriander and fennel for about 2 to 3 minutes until fragrant. Do not let them burn.

Leave the cooked spices to cool down completely, otherwise they'll create moisture in the final product and reduce the shelf life drastically.

Place the cooked spices and peppercorns into a good spice or coffee mill and blitz to a fine powder.

Add the chilli powder, paprika and salt and pulse to mix thoroughly or add these ingredients to a small bowl along with the ground spices and mix well to combine.

Store the spice mix in a dry, clean jar and keep, tightly sealed, in a cool place along with your other spices. It should last for about 6 months but as with any other spices, its potency will decrease with age.

Heat oven to 200C/fan 180C/gas 6.

Place the lamb mince, chopped onion and spice mix in a bowl and mix together with a fork until well combined.

Unroll the pastry onto a board and cut in half lengthways. Divide the lamb mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.

Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.

Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.

Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.

Delicious served with harissa mayo on the side (optional) – mix together 2 tbsp of mayonnaise with 1 tsp of harissa paste in a small serving bowl. The quantity is easily increased if you need more.