Vegetable oil for roasting
FOR THE YORKSHIRE PUDDINGS
2 medium organic eggs
150g plain flour
75ml each of milk and water
1 tsp Dijon mustard
Salt and freshly ground black pepper
Vegetable oil for greasing
FOR THE RED ONION MARMALADE
1 tbsp vegetable oil
1 small red onion, finely chopped
Leaves from 2 to 3 sprigs thyme
1 to 2 tbsps red- or white-wine vinegar
1 tbsp light muscovado sugar
4 cherry tomatoes, each cut into 6 wedges, to serve
Step 1) Preheat the oven to 200ºC/400ºF/Gas 6. To make the Yorkshire pudding batter, whisk together the eggs, flour, milk, water, mustard, salt and pepper. Set aside for 20 minutes.
Step 2) Roast the sausages in a little oil in a roasting tin for 15 to 20 minutes until golden. Leave to cool. Increase the heat to 220ºC/425ºF/Gas 7.
Step 3) Meanwhile, make the onion marmalade. Heat the oil in a pan and cook the onion and thyme over a low heat for 15 minutes until softened. Season well. Add the vinegar and sugar and increase the heat. Cook for another 5 minutes until caramelised.
Step 4) Drizzle a little oil into each cup of a 24-hole mini muffin tin. Heat in the oven. Give the Yorkshire pudding batter another quick whisk, then transfer to a jug. Pour the batter into the tin and bake for 12 to 16 minutes until crisp and golden. Allow to cool for a minute or two, then remove from the tin.
Step 5) Halve the sausages diagonally. Cut a cross in the top of each pudding and push in a piece of sausage. Top each with a little onion marmalade and a tomato wedge. Serve with a pot of English mustard.
Recipe by Emma Marsden