Unroll the puff pastry and lay flat, then cut in half lengthways to give two long strips.

Arrange the sausage meat along the length of each strip of pastry, forming it into two long sausages. (For the Richmond Meat Free Sausages, after I removed the skins, I laid 2 side by side along the length of each pastry strip and then squashed them into one thick sausage per strip.)

Working one strip at a time, lift one side of the pastry over the sausage, then press all the way along to fix in place, then roll the other side of pastry up to meet it and press all the way along once again to seal.

Flip the sausage rolls over so that the seams are on the bottom. If the pastry has become very soft, place in the fridge for 15 minutes to firm up.

Cut the two lengths in half to give 4 sausage rolls.

Lightly beat the egg and brush all over the pastry of each sausage roll.

Score with a sharp knife at 1cm intervals along the lengths of each sausage roll.

Sprinkle with black pepper.

Transfer two sausage rolls to the basket of your air fryer.

Set the air fryer to 180C and bake for 20 minutes until golden and well puffed. Repeat to cook the two remaining sausage rolls.

You can serve your sausage rolls hot and freshly baked, or cool them on a wire rack.