Make the Yorkshire pudding batter by adding the flour to a large mixing bowl then add the milk to the eggs and give a good stir. Add the egg and milk mixture to the flour slowly and then mixing until you have a smooth batter. Add the thyme, water and season well.

Heat the oven to 200C. Add a splash of oil to a 2” deep casserole dish and place in the oven.

While the oil is heating fry the chipolatas in a frying pan over a medium to high heat until brown all over then add the red onion wedges and fry for a further couple of minutes until the onion has browned slightly.

Remove the casserole dish and place the chipolatas and onions into the dish followed by the Yorkshire pudding batter. Randomly place the red onion chutney in and around the sausages and red onions and place back into the oven.

Bake for around 30 minutes until the Yorkshire pudding has risen and golden brown, turn the oven down to 150C for a further 10 minutes.

Once cooked serve with a some creamed potato and some of your favourite vegetables.