Rose Prince's Baking Club: sausage Danish 'Viennoiserie for carnivores" is how Nigel Slater describes this week's recipe. His new book, Eat, fell into my hands at the same time as the task of finding an easy baking idea for a bonfire night recipe. And problem solved, just like that. Slater, as his fans know very well, is the master of recipes that save time without compromise. He was the inventor of the Real Fast Food concept, bringing out a book on that subject 21 years ago. Was it really that long ago? Still feels like yesterday. It is worthwhile explaining another aspect of Eat before attempting the recipe. All the recipes are what you could call "written through," meaning that in place of an ingredients list preceding the method, the ingredients are listed within the method. It shouldn't alarm inexperienced cooks, though. It is a relaxed, more conversational approach to recipe writing that I enjoy and which is less, rather than more, off-putting to those who are shy of recipe books. Equipment: 1 baking sheet lined with baking parchment; pastry brush. Set the oven at 200C/400F/Gas 6. Lightly flour a pastry board or work surface, then roll out 375g all-butter puff pastry to a rectangle about 30 x 20cm/12 x 8in. Remove the skins from 400g/14 oz breakfast sausages (slice the skin from one end of the sausage to the other then peel away from the sausage meat.) Spread the sausage meat over the pastry, leaving a small border around the edges. Scatter over 2 tablespoons of fennel seeds. Brush the edges with a little beaten egg. With the long edge facing you, roll the short sides of the pastry both left and right, until the rolls meet in the middle (or roll in one go, as I did for the pastries pictured). Cut into 8-10 finger-thick slices. Place these flat on a baking sheet and brush lightly with more egg. Bake for 10-15 minutes, till puffed and golden. Your letters Not being a dedicated follower of food fashions, I confess to never having made banoffee pie, or even knowing exactly what it is. So I was left somewhat challenged (and embarrassed) by clubber Imelda Smith's letter. "I frequently read the Baking Club column hoping to find a recipe for banoffee pie, enough to serve 4-6 people," she wrote. Well, the best people to turn this problem over to is yourselves. Whose is the best: Nigella's, Delia's or yours? Please send your recipes to rose.prince@telegraph.co.uk Next week: Scandinavian crispbreads - you will need wholemeal spelt flour, rye flour, salt, cumin seeds, easy-bake yeast.