Preheat oven on 200°C /392°C (fan-forced oven). Line 2 x large baking trays with baking paper. Steam or boil parsnips. In a medium saucepan, bring 2-3 inches of water to a boil. Add parsnips and cook for 10 minutes, or until they are fork-tender. Use a fork or potato masher to mash the parsnip. Set aside to cool.

Next, spray lightly with oil and heat a small frying pan over medium-high heat. Sauté chopped fennel and onions for 2-3 minutes until soft and translucent.

Combine turkey mince, zucchini, onion and fennel, cranberries, cranberry jelly, cumin and parsley into a large bowl. Add parsnip mash, Worcestershire sauce and passata sauce and crumble feta cheese over the top. Season with black pepper and mix well.

Place one sheet of filo on a flat surface. Cover the other sheets with a slightly damp tea towel to prevent them from drying out. Spray one sheet lightly with oil, lay another sheet on top and repeat with another sheet, having 3 sheets in total.

Spoon the turkey-veggie mixture along the longer edge of the prepared filo sheets. Spread the filling/ mixture out to form a long sausage. Carefully, roll sheets up into a large sausage roll. Cut the roll into 5 smaller rolls. Place onto the baking tray with the join of the pastry sheets underneath. Repeat with remaining mixture and filo pastry sheets until you have 20 small sausage rolls.

With a sharp knife, score 1-2 little slits on top of each sausage roll. Using a pastry brush, lightly brush each roll with milk and sprinkle sesame seeds / poppy seeds on top. Bake sausage rolls in the oven for 35-40 minutes, or until filling is cooked through and pastry is golden. Serve the sausage rolls with tomato sauce/ chutney or tomato relish on the side.