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

This is my twist on a British 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

8 good-quality pork sausages

2tbsp olive oil

2 sprigs of rosemary

Cooked green vegetables,

toserve

For the batter

125g (4½oz) plain flour

A good pinch of salt

3 eggs

300ml (10fl oz) milk

1tbsp wholegrain mustard

½tsp English mustard

powder

For the cider gravy

2tbsp butter

2tbsp plain flour

400ml (14fl oz) chicken stock

100ml (3½fl oz) apple cider

A splash of apple cider vinegar 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 2025 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 toadin-the-hole with the gravy and lots of green vegetables.