Step 1

Place the grated zucchini and apple in a bowl with a good pinch of salt and stand for 10-15 minutes. Transfer to a clean tea towel and squeeze out as much water from them as possible. Set aside.

Step 2

Heat the oil and butter in a large frypan over medium-high heat. Add the onion, garlic, herbs and cherries and cook, stirring occasionally, for 5-6 minutes or until the onion has softened and is starting to slightly caramelise. Stir in the vinegar and cook for a further 2 minutes or until evaporated.

Step 3

In a large bowl mix the mince, zucchini and apple, breadcrumbs and the onion mixture until well combined. Season.

Step 4

On a lightly floured bench lay 1 sheet of puff pastry. Divide the mince mixture into 4 portions and working with 1 portion at a time, roll into a log and place on one edge of the pastry. Brush the pastry with egg wash and roll to enclose. Trim excess pastry if needed.

Step 5

Have the pastry join on the base of the sausage roll. Brush the egg wash all over the sausage roll and sprinkle crushed coriander and fennel seeds. Place sausage rolls in the fridge for half an hour. You can also freeze them at this point for later use.

Step 6

Preheat oven to 200°C and grease 2 large oven trays and line with baking paper. Cut each sausage roll into 8 pieces and place onto prepared trays. Bake for 45-50 minutes until golden brown. Serve with chutney.