Combine your Yorkie batter in a big bowl. Blitz the mixture with a stick blender until smooth, then leave to rest for at least 1 hour

Preheat your oven to 200°C/Fan 180°C. Divide the lard or goose/duck fat between 8 muffin holes in a muffin baking tray. Put the tray in the oven to heat up.

Add a Vienna Pork Mini Frankfurter 8cm to each hole. Return to the oven for a couple of minutes, to get the oil back up to temperature.

Pour the batter into the muffin tray and roast for a further 15 mins until the Yorkies rise and turn golden brown. Avoid opening the oven during cooking to help keep in the heat and aid the rising process.

Mash your potatoes – if using instant mash, simply heat as instructed then mix with butter chives and salt. If making from scratch, bring a pot of water to the boil and cook your potatoes until you can get they’re fork-through soft. Then drain and mash – mixing with butter, chives and salt.

Add mash potato to the Yorkies and serve with a drizzle of gravy on each. Enjoy!