That's a lovely bake!

In a medium bowl, mix dry ingredients (flour through cayenne). Rub cut tablespoons of butter into flour mixture and toss in the cheese. Make a crater in the flour; break egg into crater and add 6 tablespoons milk, beating with a fork. Mix flour and egg mixture with your hands, creating a dough. If it’s too sticky to handle, add a bit more flour. If it’s too dry, add a bit more milk. Knead for 1 minute.

Preheat oven to 400 F and grease baking sheet with butter. Roll dough out to ½-inch thick, cut into circles with a 2½-inch round cutter, and transfer to baking sheet. Brush tops with milk and sprinkle with cheese. Place on middle rack and bake 10 to 15 minutes.

In a medium bowl, mix together ground pork, sage, thyme, mustard, and Worcestershire sauce. On a floured surface, roll puff pastry into a 10 x 15-inch rectangle, slice in half lengthwise, and place halves an inch apart on a baking sheet lined with parchment paper. Evenly spread 2-inch lines of the sausage mixture slightly off-center down the length of each pastry piece. Fold the wider side of pastry over the sausage and press and seal edges with a fork. Cut rolls into 3-inch sections and slit the top of each roll twice to allow steam to release. Place baking sheet in fridge for 10 minutes.

Preheat oven to 425 F.  Brush pastry tops with beaten egg and bake 25 minutes, or until a deep golden brown and sausage is 165 F.  Serve hot. Refrigerate leftovers for up to 4 days in the fridge or freeze up to 3 months.

In a large bowl with your hands, lightly combine flour, salt, and butter until it resembles crumbles. Mix in water a bit at a time. When it begins to stick together, form dough into a round disc. Place in a sealed container and refrigerate 30 minutes.  

Preheat oven to 350 F. Roll dough out on a floured surface until it's larger than the 9-inch tart pan. Transfer dough to the pan, pressing into the corners and leaving 2 to 3 inches of dough overlapping the sides. With a fork, pierce dough on bottom of pan many times. Fit parchment paper into tart crust and fill with pie weights (dry beans or rice.) Place on a baking sheet and bake for 20 minutes. Remove weights and parchment; set aside.

Meanwhile, place stale bread in a food processor and pulse into crumbs. Measure out 4 ounces (2 1/2 cups) of the breadcrumbs and set aside. In a large bowl, whisk together golden syrup, egg, lemon zest, and 1 tablespoon of the lemon juice. Mix in breadcrumbs. Pour mixture into tart shell and spread evenly.

Place on a baking sheet and bake 40 to 50 minutes until the filling is set (a slight jiggle and some bubbling is OK.) Cool completely on a wire rack, then trim crust edge. Serve topped with whipped cream (if desired). Can be stored at room temperature for 2 days or in the fridge for 4 days.

Grease and flour a 9-inch round cake pan. In a large bowl, mix flour, ground almonds, baking powder, salt, and lemon zest; set aside. With an electric mixer, cream butter and sugar until light, fluffy, and pale in color. Beat in eggs one at a time, following each with a spoonful of the flour mixture to prevent curdling. With a spatula, gently fold in the remaining flour mixture until evenly mixed and smooth (expect the batter to become rather heavy and dough-like). Spread evenly into greased pan.

Preheat oven to 350 F. Bake 40 to 50 minutes, until a toothpick through the middle comes out clean. Let cool 15 minutes, then carefully remove from pan. Cool completely before cutting and serving.
Decorate with candied citrus peel, lemon icing, jam, or fresh berries.