Thaw the pastry slightly - but you want to make sure it is not too soft to handle. Place on a lightly floured bench or lay down a large piece of baking paper to prevent sticking, then join all the edges, crimping with a fork so you make one long sheet.

Form a sausage with the mince along the pastry then brush the sides with egg. Enclose and crimp with a fork to seal then turn over so the sealed edge is on the bottom.

Start with one side of the sausage roll in the centre then bring in the remaining sausage shape to form a spinal on the paper. Leave 2 cm gap between the spinal as the pastry will expand.

Tranfer to a tray and brush with more beaten egg. Scatter over the reserved crushed coriander seeds along with the nigella and sesame seeds and some salt and pepper.

Bake for 40 minutes or until golden and cooked through. You want no raw pastry bits in the middle.

Meanwhile for the tomato relish, heat the oil in a saucepan over medium high heat then add the tomatoes and cook for 2 -3 minutes until they start to blister. Season with salt and pepper then add the garlic and cook for a further minutes.

Add sugar, tomato paste and red wine vinegar and cook for a further 5 - 6 minutes. Crush the tomatoes with the back of a spoon. Season to taste and remove from the heat to cool. Serve with sausage roll.