Rosemary toad in the hole

SERVES 2- 4

Use good quality lamb or beef sausages and plenty of rosemary, and revel in the soft and crispy Yorkshire pudding.

115g (about ¾ cup) plain flour

½ tsp sea salt

3 free- range eggs

285ml milk

4- 6 sausages, I used thin

Italian herb beef sausages Sunflower oil

Small handful fresh

rosemary sprigs

1 To make the batter, sift the flour and salt into a bowl. Whisk together the eggs and milk, then pour into the dry ingredients and whisk together. Don’t over-mix, any lumps will soften and dissolve while it rests. Put in the fridge for 20-30 minutes.

2 When read to cook, preheat oven to 240°C. 3 Select a thin baking tin that will fit the sausages in one layer. Pour in a 1cm layer of oil and place on the middle shelf of the oven. Put in another tray underneath to catch any oil that might overflow during cooking. When the oil is very, very hot, add the sausages and cook until they begin to colour. Keep an eye on it.

4 Once the sausages are browned, carefully pour the batter over the sausage (it may spit and hiss, so take care). Sprinkle and poke in the rosemary sprigs. Cook for 35- 45 minutes or until puffed up, golden and cooked through.

5 Serve immediately with onion gravy if you want the full glory of the puffed Yorkshire pudding, as it will deflate as it cools down.