Dead man's fingers

Method

1. For the balsamic onion marmalade: heat the rapeseed oil in a saucepan until it shimmers. Add the onions, salt, pepper and caster sugar, and cook very slowly for 35-40 minutes until the onions have caramelised.

2. Pour in the vinegar and red wine and bring to the boil. Simmer for a further 30 minutes, stirring occasionally, until the liquid has reduced to a marmalade-like consistency. Check the seasoning, then set aside to cool.

3. For the Yorkshire puddings: preheat the oven to 200C/gas 6 and place a generously greased muffin tray into the oven to heat.

4. Put all the ingredients into a blender along with a good pinch of salt and blend together until smooth.

5. Pour the batter into the muffin holes and bake in the oven for at least 15 minutes - do not open the oven door before then or the puddings will not rise. Once risen and golden, remove from the oven and turn each one over. Place back in the oven for another couple of minutes, then remove.

7. For the sausages: heat the oil in a frying pan and fry the chipolatas until nicely coloured and cooked through.

8. To assemble, arrange a sausage into the centre of a pudding, surround with onion marmalade, then place a pumpkin seed or flaked almond like a fingernail on top of each sausage.