Toad in the hole
Sundays are great days for going back to your roots. Recreating classic dishes from your childhood that fill you with cosiness and fond memories. This looks impressive when served up on the table but is easy-peasy to make. Serve it up with buttery scoops of mashed potato and lashings of delicious beefy gravy.
8 good quality thick pork sausages
225g plain flour
4 medium eggs, whisked
1tsp dried mustard
1tsp dried thyme
1tsp dried rosemary
1/2 tsp pepper
1tbsp olive oil
Pre-heat your oven to 200˚C. Pour the olive oil into the bottom of a large oven-proof casserole dish and arrange your sausages evenly over the surface. Place in the middle of your oven and cook for 20 minutes until the sausages are starting to go crispy.
Meanwhile, in a large mixing jug, combine the milk, flour, eggs, mustard powder, herbs and seasonings, and beat with a whisk until you have a smooth batter.
After 20 minutes, carefully take your casserole dish out of the over and pour your batter straight in, trying, if you can, to leave the very tops of the sausages peeking out. Place back in the oven and cook for a further 35 minutes. Serve with mashed potato and plenty of gravy.