Before you start take your ready-made puff pastry out of the fridge to bring to room temperature, this makes it easier to work with.

In a small pan fry the finely diced onion until you have a delicate caramelisation to it. Set it aside to cool slightly.

In a large bowl add the sausage meat from the gluten free sausages (a great stress reliever this, squeezing the meat out of its skins!)

Add the mustard powder and cooled onion and using a fork or your hands mix the ingredients until thoroughly combined.

In a small bowl or cup mix together the soya milk and mustard powder, set aside while you build your sausage roll.

With your sheet of puff lengthwise in front of you, spoon the sausage meat mixture evenly from left to right on the first third of the pastry (leave an inch gap so you can seal your roll).

Spoon the chutney evenly over the top of the sausage meat.

With a pastry brush, paint the inch of pastry and fold over the large flap of puff to cover the meat and chutney.

Using a fork press the pastry down to seal the filling in.

With a sharp knife score cuts across the length of the sausage roll and paint with the soya/mustard milk.

Finally sprinkle with chia seeds and pop into the oven on 180°C Fan/200°C for 25mins or until a delicious golden brown.

Remove from the oven and wait to cool for 5 mins, then gently tease from the baking tray and place onto a sheet of baking paper on a cooling tray. If you leave the sausage roll to cool completely on the baking tray you may never get it off again!