Full English Pinwheels

Preheat the oven to 180°C and line a baking tray with non-stick baking paper.

Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the sausages to one side of the pan and mushrooms to the other. Fry for 10 minutes, turning the sausages to get an even colouring. The mushrooms should release all the moisture and be a golden brown colour.

Cook the egg in the microwave in 1 minute bursts until cooked and scrambled. It should have more of a firm texture and not be too wet. Leave to one side to cool slightly.

Once cooked, dice the sausages and leave to one side to cool slightly.

Unroll the pastry sheet, leaving it on the greaseproof paper packaging, and place on your work surface.

Spoon over the beans, trying to get an even coverage. Add the diced sausage, mushrooms and scrambled egg. Season to taste with salt and pepper.

Roll-up the pastry, starting with the long edge closest to you, using the greaseproof paper packaging to help you.

Keep rolling until you have made a ‘Swiss roll’. When you have finished rolling the pastry up, make sure it is seam side down.

Use a large, serrated knife to cut into 16 spiral-shaped slices.

Place the swirls flat onto the lined baking tray, leaving gaps between each swirl and brush with skimmed milk.

Place the tray into the oven for 20-25 minutes, until the swirls are golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.