Spray a large mug with some non-stick low fat cooking spray. 
Combine the egg, milk, syrup, vanilla and cinnamon together in a bowl.
Add the bread cubes and the fruit.  Toss to coat evenly. Pour into the
prepped mug.

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a (9 by 15 inch) baking sheet (with sides) with parchment paper. Set aside.

Whisk
 together the flour and salt for the pastry together in a bowl.  Drop in
 the butter and then cut in with a pastry blender or fork until the
mixture resembles coarse crumbs.  Stir in the cold  water gradually with
 a fork, just until the flour is moistened.  Divide the dough into two
portions, one 3/4 of the dough, and the other 1/4 of the dough.  Shape
each into a ball and flatten. Wrap the larger disc in cling film and
refrigerate

Roll out the smaller part of the
dough to 1/4 inch thickness on a lightly floured surface.  Using shaped
 cookie cutters, cut into about 40 pieces.  Place 12 to 18 on a baking
tray and refrigerate the remaining ones.  Sprinkle with a bit of sugar
if you wish.  Bake for 5 to 7 minutes, or until golden brown. Set aside
to cool completely.

Roll the remaining disc of
dough out to a rectangle large enough to line the prepared baking sheet,
 1/4 inch thick. Fold into quarters and place into the baking pan.
Unfold and press firmly against the bottom and sides.  Flute or crimp
the edges.

Whisk together all of the
ingredients for the filling together.  Pour into the crust.  Decorate
the top with the remaining unbaked pastry shapes.  Bake in the oven for
10 minutes, then reduce the oven temperature to 180*C/350*F/ gas mark
4..  Bake for 50 to 60 minutes, or until a knife inserted in the centre
of the pie comes out clean.  Set aside to cool completely.

To
 make the cream beat the whipping cream, caramel sauce and sugar in a
chilled bowl, at low speed, until the caramel sauce has dissolved. 
Increase speed to high and beat until soft peaks form. 

Combine the bread flour, sugar, yeast and salt in the
bowl of your stand mixer. Combine to mix. Add the water and 2 TBS of the
 oil.  Beat using the dough hook until the dough forms a ball around the
 hook.  If you think the dough is too sticky, you can add additional
flour 1 TBS at a time. If you think the dough is too dry, you can add
water, 1 TBS at a time. Tip out onto a lightly floured surface and
gently knead until you have a smooth, firm ball.  Oil a large bowl with
the remaining olive oil.  Add the ball of dough, turning to coat it in
oil. Cover with plastic cling film and set in a warm area to rise until
it doubles in size, about an hour and a half.

While the dough is rising, make the sauce and let it cool.

To make the sauce, put
 all the ingredients in a small saucepan and bring to a simmer. Cover
with a lid, slightly ajar and simmer on very low for about 15 minutes. Remove from the heat and let cool.

Turn
 the dough onto a lightly floured surface. Divide in 2 equal pieces. If
you are not using both, wrap one tightly in cling film and place into a
zip lock bag.  Flatten and place in the freezer for another time.

Let the dough you are using rest for 10 minutes, then press and roll out to a 12 inch circle on a sheet of baking paper.

Preheat
 the oven to 230*C/425*F/ gas mark 7.  Put a pizza stone if you have one
 in the oven to heat. If not, place a pizza pan in the oven.

Put the potatoes in a saucepan and cover with lightly salted water. Bring to the boil and cook until fork tender. 

While
 the potatoes are boiling, heat the oil in a skillet and add the
sausages. Cook the sausages, turning them frequently, until golden brown
 on all sides and almost cooked through (about 12 minutes).  Drain any
fat from the pan. Whisk together the balsamic vinegar, orange marmalade
soy sauce and mustard in a small bowl.  Warm together in the microwave
until the marmalade melts, whisking all together well.  Pour this over
the sausages in the skillet and add the sprig of rosemary. Simmer gently
 for several minutes, until well glazed and cooked through.  Keep warm.

Drain
 the potatoes well and return them to the saucepan.  Place on the
residual heat of the burner to dry out a bit adding the butter and
letting it melt.  Whisk both mustard's into the warm cream and pour over
the potatoes in the saucepan. Mash well together until smooth, adding
warm milk if need be to get to the consistency you desire.  Stir through
 the parsley.Taste and adjust seasoning with salt and pepper if need be.