Mix the honey and Dijon mustard together and put aside. Preheat the oven to 220°C/450F/Gas Mark 8.

Chop the flat leaf parsley and sage and set aside.

Chop the rosemary and set aside. Finely slice the bacon into thin slices.

Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl.

Divide the mixture in two. Wrap one half of the meat mixture in clingfilm and roll it out to the length of the pastry. Place the roll in the fridge and leave it for about 30 minutes to firm up. Repeat with the second batch of meat.

Roll out the pastry.

Cut the pastry in half and brush both sheets with the honey and mustard mix.

Take the meat out of the fridge, remove the cling film and place the sausage meat in the middle of the pastry sheets. Roll the pastry and brush the edge with water to seal.

Brush the top of the sausage rolls with the beaten egg and sprinkle with sesame seeds.

Cut the rolls into 12 pieces, place them on a baking tray lined with parchment paper and cook for 20-25 minutes until golden brown.

Remove from the oven and allow to cool a little before serving.