or until the pastry has risen and is golden-brown and the filling is cooked through. To serve, cut the wild-boar sausage rolls into slices and pile onto a platter. Serve hot or cold.

This slow-cooked stew of wild boar with juniper berries and black olives is great served with freshly cooked pappardelle pasta and shavings of parmesan. Cut the boar into chunky pieces ...