Brioche sausage and game roll with celeriac purée and scallops

By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 7g fast-action dried yeast 1 tsp caster sugar 75ml/2½fl oz full-fat milk, warmed 375g/13oz plain flour, plus extra for dusting 3 free-range eggs, beaten 175g/6oz unsalted butter, softened and diced For the filling …