spoon spoon spoon Medium


6 Moving Mountains Sausages

1 sheet of puff vegan pastry (325g)

3 tbsp cranberry sauce

Nigella seeds for decoration

Dried herbs for decoration

1 vegan camembert


For the pesto:

Handful of parsley, roughly chopped

50g baby spinach

40g walnuts or sunflower seeds

60g olive oil

½ lemon, juiced

Salt, pepper

Handful of dried cranberries


  1. First, cook the Moving Mountains Sausages. Preheat the oven to 180 °C and cook the Moving Mountains Sausages following the on-pack instructions. Take the sausages out and turn the oven heat up to 200 °C. Cut each sausage into three equal size chunks.
  2. Prepare the pesto. Add all the ingredients into a food processor bowl and pulse until the pesto is smooth and spreadable.
  3. Roll out the pastry sheet on a piece of baking paper. Spread the pesto over the bottom third of the pastry. Line the sausages in a row over the pesto and add the cranberries. Roll the pastry over the sausages. Shape the roll into a wreath and connect both ends by pinching the pastry together. The whole inside the wreath will shrink slightly during cooking – make sure there is enough space for the camembert.
  4. In a small bowl mix the cranberry sauce with a splash of water. Brush it over the pastry. Make a few scores (cuts) on the pastry and sprinkle the dried herbs and seeds over it.
  5. Bake for 30 min, until light brown. Add the cheese and bake for a further 10 minutes.
  6. Enjoy!