Finely dice the red onion and pour a big glug of olive oil into a frying pan and set it over medium heat. When hot, add the onion and fry gently for five minutes. Add a drizzle of balsamic and stir to spread evenly around the pan. Continue to cook until lightly caramelised and soft.

Chop the prunes (first making sure there are no stones left inside!) and tip into a big bowl with finely chopped sage, the lightly crushed fennel seeds and cooked onion. Mix and season to taste with salt and black pepper. Add the sausage meat and another grinding of salt. Get your hands in there and mush it all together!

Preheat the oven to 200°C/180°C fan/400°F. On a floured surface, roll the pastry into a long rectangle and slice it in half lengthways – you should have two long, thin strips. Beat the egg in a small bowl.

Using your hands, shape a long snake of sausage mix down the centre of both. (Depending how thin you roll the pastry, there could be some leftover.) Run egg wash down the pastry edges. Flip the side of pastry further away from you over the sausage meat, ease the pastry snugly around it and press the edges together. Using a fork, press the prongs into the pressed edge for extra security and a nice pattern!

Repeat with the other half of pastry and meat. Egg wash both sausage roll logs and sprinkle with the remaining fennel seeds. Cut the logs in half, then half again.

Line the sausage rolls on a non-stick baking tray sprinkled with flour. Bake for 25-30 minutes, until the pastry is golden and the meat is piping hot in the centre.