Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.

Parchment paper is an incredibly versatile kitchen essential known for its unique properties. With its non-stick surface and ...

Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 ...

Preheat the oven to 180°C (Gas Mark 4). Line two baking sheets with non-stick baking paper. To make the filling, put the sausage meat in food processor and add in the chutney, eggs, salt and pepper.