Pour 1 tsp each of the oil into two individual pie dishes, then put these in the air-fryer and heat to 200C. Brush the chipolatas with the remaining oil and carefully divide these between the hot tins. Season with black pepper and cook for 3 mins.

Meanwhile, beat the flour, egg, milk and a good pinch of salt together in a jug to make a smooth batter. Divide the batter between the tins and cook for a further 8-10 mins until the toad-in-the-hole has puffed up and turned dark golden. Serve with gravy and green vegetables.