1 tbs oil

4 sausages (half fat)

50g plain flour

150ml skimmed milk

2 tsp wholegrain mustard

1 egg

1 apple, quartered, cored and sliced

Heat oven to 220C Fan/gas 9. Brush a 4 hole yorkshire pudding tray with oil, then place a sausage in each mould. Brown the sausages all over in the tray over a high heat for 5 mins. Meanwhile tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smoothe batter.

Cut the sausages in half with a pair of kitchen scissors, scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with masked potato, peas and gravy.