Spinach and pine nut sausage mix

Preheat the oven to 180C/160C fan/gas 4 and toast the pine nuts for 2 minutes.

Blend the pine nuts with the rest of the ingredients until you achieve a coarse paste – if it’s too smooth, it will be too sticky (add a tablespoon of extra breadcrumbs if this happens).

To shape the sausages: put two layers of cling film over a chopping board. Take a quarter of the mix and line it up in a rough sausage shape along the cling film. Roll the cling film over the sausage mix and keep rolling, as though you were rolling a rolling pin, until you have a nice long sausage. Half way along, twist the cling film to separate it into individual sausages; make sure they are evenly shaped. Unwrap the cling film and set the sausages aside. Repeat with the rest of the mixture.

Cook in the preheated oven for 20-25 minutes until golden-brown.

Recipe and image provided by www.infideas.com