Toad in the Hole with Apple and Thyme

Heat the oven to 220C Gas Mark 7. Tip the flour into a mixing bowl and make a well in the middle. Break the eggs into it and add a splash or two of the milk. Using the whisk, beat together the eggs and milk, then gradually whisk in the flourfrom around the outside to form a thick batter. WHisk in the remaining milk until the whole mixtre is smooth, then season well and best in the mustard and thyme leaves. Put to one side.
Flatten the rashers of bacon slightly on a board and use them to wrap the sausages.
Pour 2 tbsp sunflower oil into a 30cm x 20cm roasting tin. Add the wrapped sausages, turning them in the fat and put them in a hot ove for 10-15 minutes, until start to brown. Meanwhile heat the remaining oil in the frying pan and cook the apple pieces until they begin to soften. When the sausages have had their time, pull the pan from the oven and place it on the hob over a high heat to keep the fat hot. Carefully scatter the cooked apples among the sausages and pour most of the batter around them. Use your judgment here - you may only need three-quarters of it. Scatter the etra thyme sprigs on top, then quickly return the pain to the ove. Cook for 25-30 minutes or until the whole thing is puffed and golden.