For the last three years I’ve used January to try and learn something new. Three years ago it was to try 31 days of exercise, two years ago it was 31 days of stretching, last year it was 31 days of learning to play the piano and this year it’s 31 days of… lunch.

“Is it windy in Glasgow?” I’m asked.

“Biggest howler since Jack Butland own goal last night,” I said.

It’s a red weather warning day as storm Eowyn batters its away across Ireland and the central belt of Scotland.

Everything is shut so last night I popped out and stocked up with lunch and dinner.

“What would be good hunkering down food,” I asked myself. The answer: I thought there would be nothing better than ‘stodge’ and what could be more stodgy than a sausage roll… in a roll.

When I worked a summer job at the local golf club the greenskeepers I worked with had a simple roll rule: if you can stick it in a roll, it’s a snack, and not a meal. Three course lunch? Not lunch, if on a roll. That way they could a snack at 1030 consisting of pie, beans and chips… on a roll and then lunch at 1230 of pie, beans and chips, not on a roll. Anything you could think of was fair game to be a snack as long as it was buttered and covered in a floury bap.

From them, I discovered the joy of getting a sausage roll and eating it in a roll. You might ask “Why would you do that? The sausage roll already had pastry, it’s designed to be eaten by hand. It already has a protective pastry sheath.”

But I think it’s still greasy and the roll gives you an extra layer to absorb all the grease and, more importantly, the ketchup, without getting your hands greasy.

It’s a roll on a roll and that’s been my rule for sausage rolls ever since.

Bread: M&S soft white roll.

Ingredient: A sausage roll

Taste: Like shelter.