To make the adjard syrup, in a saucepan, heat the sugar and water over low heat until sugar has all dissolved. Cool completely, then stir through the vinegar. Store in an airtight jar in the fridge until ready to use.

For the nahm prik, preheat the oven to 180°C. Combine the tomatoes, garlic, chilli and shallots in a roasting tray, drizzle with the oil and roast whole in the oven for about 20–30 minutes until the vegetables are blistered and fragrant. Set aside to cool slightly.

Using a mortar and pestle, pound the fennel seeds, cumin seeds and lemongrass with the salt and pepper. Add the roasted garlic, shallot and chilli and grind to a paste. Add the roasted tomato and combine, then finish with 30–50ml of adjard, to taste. Taste to check seasoning and balance with salt and pepper where necessary. Store in a sealed container in the fridge and use within 24 hours.

To make the jungle curry, blitz all the ingredients to a paste in a food processor. Refrigerate leftovers for up to 2 weeks, or freeze in portions.

Preheat the oven to 180°C and line a large baking tray with baking paper. In a small frying pan, melt the butter, then fry ¼ cup (70g) of the curry paste until fragrant. Season with the sugar and fish sauce, then remove from heat and allow to cool.

In a large bowl, combine the pork, curry paste mixture, coriander root, lime zest, crushed peanuts, breadcrumbs and Thai basil. You can check the seasoning by taking a small ball of the mixture and cooking it up in a pan. Adjust seasoning if necessary.

Lay out the puff pastry sheets on a flat surface and cut each one into halves. Divide the pork mixture into six and arrange each portion in a log shape running lengthways across each of the pastry rectangles. Roll tightly to the end, pressing the pastry onto itself to seal. Cut each length into sixths.

Brush sausage rolls with beaten egg and sprinkle with sesame seeds.

Place the sausage rolls onto the prepared tray and cook for about 20–25 minutes in the oven.

Serve with plenty of roast tomato nahm prik on the side for dipping.