MUSTARD & ROSEMARY TOAD-IN-THE-HOLE WITH CIDER GRAVY

This is my twist on a classic favourite. I often have 1 or 2 sausages left from a pack so I freeze, then use them when I’ve amassed enough to make this. It doesn’t matter if they’re different types, it’s a traybake so anything goes!

Serves 4 l 8 good-quality pork

sausages l 2tbsp olive oil l 2 sprigs of rosemary l Cooked green vegetables,

to serve

For the batter l 125g (4½oz) plain flour l A good pinch of salt l 3 eggs l 300ml (10fl oz) milk l 1tbsp wholegrain mustard l ½tsp English mustard

powder

For the cider gravy l 2tbsp butter l 2tbsp plain flour l 400ml (14fl oz) chicken

stock l 100ml (3½fl oz) apple cider l A splash of apple cider

vinegar l Salt and freshly ground

black pepper

Preheat the oven to 220°C/fan 200°C/gas 7. Place the sausages in a baking tray. Drizzle with oil then pop in the oven for 10 minutes, or until lightly golden brown.

Meanwhile, make the batter.

Whisk together the flour, salt, eggs, milk and mustards to a smooth batter. Once the sausages are browned, quickly open the oven door, throw the rosemary sprigs in and quickly pour in the batter. You want to keep the oven as hot as possible. Bake for 20-25 minutes, until the batter is golden brown and crisp.

While it’s cooking, make the gravy by melting together the butter and flour in a pan. Cook for 2 minutes before whisking the chicken stock and cider in. Simmer for 10 minutes, then add a splash of apple cider vinegar and season. Serve the toad-in-the-hole with the gravy and lots of green vegetables.