Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins

Begin by preparing the sausages.

First measure the mustards into a bowl, mix well, then spread out each bacon rasher on a flat board and run the back of the blade of a knife firmly all along it to stretch it out as far as possible. Then spread each rasher lightly with mustard and wrap it around a sausage, starting at one end and curling it round and round to cover the entire length. After that, mix the remaining mustard with the demerara sugar and brush some of this over the bacon. Now place the sausages on a baking tray, about 1 inch (2.5 cm) apart, then pop them into the oven on a high shelf and put a timer on for 10 minutes.

Meanwhile, in another bowl, combine the soft cheese, sliced salad onions and egg yolk, mixing thoroughly and seasoning well with salt and pepper. Then spread the mixture thickly over the potato skins (no need to defrost them), finishing off with a sprinkling of parmesan. Now arrange these on the other baking tray, then, finally, take a slice off the rounded end of each tomato, season, then spread the rest of the mustard over each one.

As soon as the 10 minutes is up, place the tomatoes alongside the sausages, then place the tray of potato skins on the shelf underneath. Now give everything another 10 minutes' timing.  Then swap the trays around, putting the potatoes on the higher shelf, give everything another 10 minutes' cooking and after that, supper for four will be ready to serve, garnished with sprigs of watercress if you like.