Summer's here, and what better way to enjoy it than to have lunch al fresco? One of the easiest-and most tasty-snacks to pack for a picnic is the classic sausage roll-it's easy to eat with fingers, and always delicious.

Both carnivores and vegetarians will be smitten with Mary Berry's mini sausage rolls - whether they're packed with sausage meat or a delicious mix of roasted pepper and cheese. In the mini sausage rolls, cheese takes centre stage, complemented by seasonings like thyme, while the vegetarian rolls are packed full of red peppers, ricotta cheese and basil. Both variants boast a wonderfully flaky pastry and will be a surefire hit at any outdoor gathering.

Mary Berry's mini sausage rolls

Makes: about 30

Ingredients

For the filling:

• 225g pork sausage meat


• 50g mature cheddar, grated


• Two tsp chopped thyme leaves


• Salt and black pepper

For the pastry:

• 320g packet of ready-rolled all-butter puff pastry


• One egg, beaten


• Plain flour, for dusting

Mary Berry's mini veggie rolls

Makes: about 30

Ingredients

For the filling:

• 200g roasted red peppers in oil (from a jar), drained and chopped


• 125g full-fat ricotta cheese


• 50g Parmesan or pecorino cheese, grated


• Two tbsp chopped basil


• Salt and black pepper

For the pastry:

• Plain flour, for dusting


• 320g packet of ready-rolled all-butter puff pastry


• One egg, beaten

Method

Combine the fillings for the meat and veggie rolls into to seperate bowls.

On a floured work surface, roll out the pastry. Brush the pastry with the beaten egg and slice it widthways into six strips each.

Spoon the first filling onto the six strips, leaving a 1cm border around each strip. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal.

Trim the edges of the pastry (if needed) and then crimp with the back of a fork. Pop the finished rolls in the fridge to chill as you prepare the other batch.

Once chilled, score each roll - both versions - with some lines and place the rolls on the prepared baking tray with more beaten egg.

Bake the rolls on a large lined baking tray in a preheated oven at 200C (180C fan/gas six) for about 15 minutes, until golden-brown and cooked through.