Toad-In-The-Hole

Everyone loves a good old British classic, and me probably more than anyone else. Pie and mash, sausage and mash, roast beef, Eton mess... They all top my favourites list.

Rhys had the Masterchef Complete Cookery course cookbook for his birthday, and this Toad in the Hole recipe instantly appealed to me. I'll be honest and tell you that I had never actually cooked it before - and Rhys had apparently never even tried it (deprived childhood obviously!) - but I will definitely be making it again.

Try and buy the best sausages you can afford; more pork = more flavour! My mum's tip is that you should also buy the best quality roasting tin you can afford, and to have the oil really hot before you add the batter which will help them to rise.

Ingredients (serves 4):

125g plain flour

Pinch of salt

2 eggs

300ml milk

2 tbsp vegetable oil 

8 sausages 

Instructions:

1. Put the flour in a bowl with the salt, make a well in the centre and add the eggs with a little milk.

2. Whisk together the mixture, gradually incorporating the flour. Add the remaining milk and whisk until smooth. Put the batter in the fridge and leave for at least 30 minutes.

3. Preheat the oven to 220C. Pour the oil into a roasting dish, and heat. Add the sausages and cook for about 5 - 10 minutes until they are starting to brown. 

4. Reduce the temperature of the oven to 200C.

5. Carefully pour the batter around the sausages and return the tin to the oven. Cook for approximately 30 minutes until the batter is risen, golden and crisp. Serve hot with gravy and vegetables.