Squeeze the sausagemeat out of the skins into a 28cm non-stick ovenproof frying pan on a medium-high heat, stirring regularly until golden, then turn the heat off (if using veggie sausages, roughly slice and use 1 tablespoon of olive oil for frying).

Meanwhile, pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed.

Roll out into a circle about 30cm across.

Coarsely grate the cheese over one half, dollop over the marmalade and scatter over the sausage, returning the pan to a medium heat.

Crack the egg on top of the other fillings, then fold over the dough into a semi-circle, pinching the edges to seal.

Gently place the calzone into the hot pan and cook for 5 minutes, or until golden and crisp, then carefully but confidently flip it over and cook for another 5 minutes on the other side.

Slide it on to a board, let it stand for 2 minutes, then slice and serve with the watercress, with ketchup and mustard on the side for dunking.