Gastropub at Home: What I’m Making for the Opening Ceremony

RECIPE: Jamie Oliver's Sausage Rolls

As many of you know, I live in London.  Which means, the Olympics are upon me.  And while I am going for the first time in my life, I couldn’t swing tickets to the Opening Ceremony.  So I’m bringing the party to my little London flat, inviting some friends over to watch what’s going on a few miles from here on the TV, and tucking into my interpretation of some British classics.  No, these are recipes aren’t mine.  But I thought this American transplant to Great Britain might share some valuable insight into the perfect London 2012 menu.

Pea and Mint Pesto Crostini

A fresh, light interpretation of mushy peas, the pub classic.  Only, I think, more sophisticated.  Click here for the recipe.

Mushy Pea and Mint Dip

Mushy Pea and Mint Dip

Sausage Rolls

The British version of the pig in a blanket.  Only, more rustic, and slightly less Mad Men.  Here’s the recipe.

Sausage Rolls

Sausage Rolls

Stilton and Crackers

Stilton is my favorite British cheese.  I’m serving it with some hearty crackers and celery sticks.

Stilton & Cheddar

Stilton & Cheddar

Elderflower Jell-O with Berries

They are all about elderflower here, and elderflower Jell-O (or “jelly,” as the Brits call it) with berries suspended in it is so popular, you can pick it up in corner delis.  I’m making this version, although I may put blueberries and raspberries on top for a Union Jack meets Stars and Stripes theme.

Elderflower Jelly

Elderflower Jelly


The Brits love their real ale.  Mr. English recommends Betty Stoggs and Waggle Dance (or, as he says it, “Waggle Dahnce”).  Just serve a great local craft beer, and you’ll be very British.

Jamie Oliver's Sausage Rolls
serves 4


  • All-purpose flour, for dusting
  • 1 sheet of puff pastry, thawed but cold
  • 1 egg
  • 12 chipolatas (about 14 ounces)
  • 1 teaspoon fennel seeds
  • Parmesan cheese, for grating
  • 1 tablespoon sesame seeds


Turn the oven on to 425 degrees F.  Dust a clean surface with all-purpose flour and unroll the puff pastry.  Cut the pastry lengthwise so that you have two rectangles, each approximately 5 x 14 inches.  Beat the egg in a little bowl, then use a pastry brush to paint the pastry halves.  Line the sausage up so you get six on each half.  Bash 1 teaspoon of fennel seeds in a pestle and mortar (I use a spice grinder) and spindle over.  Finely grate a layer of Parmesan over the sausages.

Fold the pastry over the sausages, then use a fork to quickly crimp the edges together so you end up with two long sausage rolls.  Pain these with the rest of the egg wash, then sprinkle over the sesame seeds.  Drizzle olive oil over the baking sheet, then roughly cut each long roll into ten smaller rolls.  Lay the rolls on the oiled baking sheet and put into the oven on the top shelf for around 15 minutes, or until golden and puffed up.

Excerpted (with some minor modifications from me) from Jamie Oliver’s Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast

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Categories: Eat, Guides, London, Voyages

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