Sage & Onion Pork Stuffing Yorkshire Pudding Wrap

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, then add your pizza base mix to a bowl

Combine your egg[s] with 150ml [225ml] [300ml] milk and 150ml [225ml] [300ml] cold water in a measuring jug

Whisk the liquid into the pizza base mix a little at a time until you end up with a smooth batter, then set aside – this is your Yorkshire pudding batter

Tip: Adding the liquid gradually helps prevent a lumpy batter!

Peel and finely dice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 4-5 min or until softened and starting to brown

While the onion is softening, add a generous drizzle of vegetable oil to a baking tray (or two) and put the tray[s] in the oven for an initial 12 min for the oil to heat up

Chop your potatoes (skins on) into bite-sized pieces

Top, tail, peel and chop your carrot[s] into batons

Strip your sage leaves from their stems and chop them roughly, discard the stems

Once softened, transfer the cooked onion to a bowl, reserving the pan

Add your sausage meat (remove the paper if required!) and chopped sage to the bowl and season with a pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands is the best way!)

Divide into 3 per person and shape them into meatballs – these are your pork stuffing balls

Line a separate baking tray (or two!) with non-stick baking paper

Add the chopped potato and chopped carrot to the baking tray[s] with a drizzle of vegetable oil and a pinch of salt and pepper

Add the pork stuffing balls to the other side of the baking tray[s]

Put the tray[s] in the oven for 20-25 min or until the potatoes are golden and crisp and the pork stuffing balls are cooked through (no pink meat!)

Remove the heated tray[s] from the oven and add the Yorkshire pudding batter, then spread it evenly, with a spoon, to the edges of the tray

Tip: Be careful – the oil may splash!

Put the tray[s] in the oven for 20-25 min or until puffed up and golden – this is your Yorkshire pudding

Meanwhile, wash your spinach and pat it dry with kitchen paper

Return the reserved pan to a medium-high heat with a knob of butter

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms

Gradually add 200ml [300ml] [400ml] boiled water, your beef stock mix and onion marmalade and give everything a good mix up

Cook for 4-5 min or until the sauce begins to thicken to a gravy-like consistency – this is your onion gravy