This hearty Italian combo served on a Ready to Bake Rustic Roll is the perfect meal to enjoy on a crisp autumn day. 

Serves: 4

Takes: 50 minutes

Ingredients

• 1 pack Paul Hollywood Ready To Bake Rustic Rolls

• 4 x fresh Italian fennel sausages (approx. 300g in total)

• 2 cloves garlic, unpeeled and gently smashed

• 1 large red pepper, sliced

• ½ tsp dried oregano (or a few fresh leaves, roughly chopped)

• Pinch sea salt and black pepper

• 1 tbsp extra virgin olive oil

• 3-4 tbsp light mayonnaise

• Handful basil leaves, chopped, plus extra for garnish

• 2 handfuls baby spinach, washed

• Rocket leaves

• Parmesan cheese

• Olive oil and balsamic vinegar

Method

1. Preheat the oven to 180°C fan. Place the sausages onto a non-stick baking tray or oven dish with the unpeeled garlic cloves and roast in the oven for 20 minutes

2. Add the peppers to the side of the sausages on the same tray and sprinkle on the oregano. Season with a little sea salt and black pepper and drizzle with a little olive oil. Pop the tray back in the oven for 15 minutes until the sausages are cooked and the peppers are golden. Lift out of the oven

3. Increase the oven temperature to 200°C fan and cook the Rustic Rolls for 10 minutes according to the pack instructions

4. Meanwhile, squeeze the roasted garlic out of its skin into a small bowl and mash it. Add the mayonnaise, a pinch of black pepper and chopped basil. Mix and set aside

5. When the Rustic Rolls are cooked, leave for a few minutes to cool slightly. Slice them in half and spread some of the garlic and basil mayo on the base. Add some spinach leaves then top with a sausage and some of the roasted peppers. Scatter over a few torn basil leaves and serve with a rocket salad on the side, dressed with oil, vinegar and a little shaved parmesan