Thinly slice the onion, mushrooms and garlic.

Heat a generous glug of olive oil in a large frying pan or sauté pan over medium heat. Add the cumin seeds and cook, stirring constantly, for 2 mins or until fragrant.

Add the onion and season with salt and pepper. Turn the heat down to medium-low and cook, stirring occasionally, for 10 mins.

Add the mushrooms, season with another pinch of salt and pepper and toss to combine. Cook undisturbed for 10 mins then toss and cook undisturbed for another 10 mins.

Add the garlic and stir fry for 2 mins then remove the saucepan from the heat and let cool.

Heat your oven to 220°C.

Transfer the mushroom mixture to a food processor.

Break the Quorn Brilliant Bangers into pieces and place in the same food processor with the fresh parsley, harissa paste, and 3 teaspoons of maple syrup. Season with salt and pepper and blitz until smooth-ish.

Melt the vegan butter. Add the remaining 2 teaspoons of maple syrup and mix to combine. This is your vegan ‘egg’ wash.

Unroll your puff pastry. Arrange the Quorn mix in a sausage shape on the pastry. Tightly roll to form a long sausage roll, seam side down.

Brush the exterior of the roll with the vegan egg wash and sprinkle with the za’atar.

Chop each roll into 8 pieces and arrange spaced apart on a large baking sheets.

Bake for 30 mins, or until they are a deep golden brown and your pastry looks tender and flaky. Serve hot or at room temperature.

For an optional, easy dipping sauce, combine equal parts harissa paste and maple syrup. It works really well!