Menu Close
Book now Close
  • Choose your booking
  • Stay
  • Zacry's
  • The Beach Hut
  • The Living Space
  • Swim & Dine
  • Treatments
  • Surf | Yoga | HIIT
  • Gift cards

Book a room

Book a table in Zacry's

Book a table in The Beach Hut

Book a table in The Living Space

Includes use of Swim Club before dinner in Zacry's

Book a treatment

Book a surf, yoga or HIIT lesson

Buy a gift card

Gift cards

Caraway-seeded sausage rolls with apricot & honey recipe

To celebrate the launch of Emily Scott's brand new cookbook, Time & Tide, we're sharing one of her recipes, bringing a twist to the classic sausage roll. 

Ideal for picnics on the beach, or "crib time" snacks. 

Emily Scott Food Restaurant

"Crib time" means a mid-morning snack in North Cornwall

— Emily Scott: Time & Tide


  • 500 g (1 lb 2 oz) free-range sausagemeat or minced (ground) pork
  • 100 g (3½ oz) dried apricots, roughly chopped
  • 50 g (2 oz/scant 2⁄3 cup) fresh breadcrumbs
  • 2 tablespoons milk
  • 1½ tablespoons wholegrain mustard
  • 5 sprigs of thyme, leaves only
  • 1 large free-range egg, beaten
  • 500 g (1 lb 2 oz) packet of readymade puff pastry, halved
  • Plain (all-purpose) flour, for dusting
  • 2 teaspoons caraway seeds
  • 3 tablespoons clear honey

Sausage rolls are one of life’s joys. Eat them warm straight from the oven or cold on a picnic, wrapped in parchment paper and tucked into a tin for the perfect boat-time crib

— Emily Scott
Sausage Rolls Emily Scott Food


Line a large baking sheet with baking parchment.

In a large bowl, mix together the sausagemeat, apricots, breadcrumbs, milk, mustard, thyme and half of the egg until combined.

Roll out each pastry half on a lightly floured surface to a thickness of about 5 mm (¼ in) to form two 35 x 20 cm (14 x 8 in) rectangles.

Divide the filling mixture in half and arrange each portion along the long edge of each pastry rectangle, shaping each into a sausage shape, ensuring they reach from end to end.

Brush the other long edge with the remaining beaten egg and tightly roll up the pastry to enclose the filling. Press lightly to seal the join, then trim and crimp.

Cut each roll into 5 cm (2 in) rolls and arrange on the prepared baking sheet. Sprinkle with the caraway seeds.

Chill in the refrigerator for 20 minutes.

Meanwhile, preheat the oven to 220°C (200°C fan/430°F/Gas 8).

Bake for 25–30 minutes until golden brown.

Warm the honey in a pan over medium heat and brush each sausage roll with the runny glaze.

Leave to rest for at least 10 minutes.

Emily Scott sitting smiling

Perfect crib time snack or the all-time best party food. Short, flaky or puff? Always puff pastry for me, buttery delicious layers of goodness. Switch up the filling with apples, sage and fennel seeds, spice it up or make it a festive canapé. A great recipe to bake with children as it introduces them to rolling pastry and they are such fun to make throughout the year.

— Emily Scott
Emily Scott Chair

Time & Tide

Recipes and Stories from My Coastal Kitchen by Emily Scott.
Weaving tales and recipes together from Emily's Cornish home, read the story behind this recipe and more. 

Buy the book

Discover more about Emily

Be the first to know

We'd love to keep in touch and send you the latest news, events, competitions and offers from the Bay. Sign up to receive our e-newsletter.