Ingredients 800g free-range sausage meat 100g ‘Nduja (I use the fiery @natoora version from Calabria) 100g pecorino cheese, grated 2 ‘handfuls’ of breadcrumbs (I didn’t measure them, but they help stop the fat, essential for taste, from leaking everywhere) 1/3 grated nutmeg Maldon sea salt and fresh ground black pepper 1 kg all-butter puff pastry, rolled…