Start off with the gravy. Finely slice 3-4 shallots and sauté on med heat with some olive oil and unsalted butter till lightly caramelised (~20 mins). Season with sea salt and black pepper, then add in 1tsp sugar + a splash of balsamic and sherry vinegar

Let this continue cooking, then add in 1 sliced carrot, 2 sticks sliced celery, one whole head of garlic + some thyme and cook for 10 more mins

Add in 150ml red wine + 500ml beef stock and leave to infuse for at least 30 mins before straining

Reduce this liquid till thick and glossy, seasoning with salt and pepper to taste, then add in 1tbsp wholegrain mustard, some chopped chives and 2-3tbsp unsalted butter - whisk till emulsified and adequately thickened - use a splash of sherry vinegar for more acidity - then set aside

Next, get some high quality sausages. Anything will do, use what you like - Cumberland, Lincolnshire etc

Fry in a pan over med heat with a little neutral oil till evenly golden and browned all over, then set aside, reserving any excess fat

For the Yorkshire pudding batter: add 150g AP flour and 3 large eggs to a bowl - whisk till totally smooth, then stream in 180ml whole milk - season with white pepper and salt

Bring a deep pan to high heat, you want it hot! Add In the excess sausage fat and 2-3tbsp neutral oil, then carefully pour in the Yorkshire batter - it should be sizzling!

Throw this into a 200c oven and cook for 25-30 mins until golden and nicely risen - don't open the oven during this period!

Serve up and spoon over that delicious gravy, then sprinkle with chives. Enjoy! Serve with peas and mashed or roasted potatoes.