Sausage casserole in a yorkie

Serves 4 Prep 20 mins plus chilling Cook 50 mins

3 tbsp rapeseed oil, plus extra

for drizzling

1 large onion, finely sliced

1 celery stick, finely sliced

1 tbsp tomato purée

400g can chopped tomatoes

1 tbsp dark brown soft sugar

2 tsp Dijon mustard

2 thyme sprigs

2 carrots, cut into thick slices

1 pack of pork sausages chopped parsley, to serve (optional) FOR THE YORKSHIRE PUDDING 4 large eggs (about 100ml

when cracked into a jug)

140g plain flour

200ml whole milk rapeseed oil, for the tin

1 Heat 2 tbsp oil in a large flameproof casserole, and fry the onion for

8-10 mins over a low heat until it starts to soften and caramelise. Add the celery and cook for a further 5-10 mins until softened. Add the tomato purée and cook for 2 mins more, then add the tomatoes, sugar, mustard, thyme, carrots and 400ml water, and bring to the boil. Cook, uncovered, over a low heat for 15 mins. Meanwhile, fry the sausages in the remaining oil until browned all over. Add to the veg mix, cover and cook for 10 mins more.

2 To make the Yorkshire pudding, crack the eggs into a bowl or jug, then add the flour and whisk together until smooth. Gradually add the milk, whisking continuously until the batter is lumpfree. Season. Pour into a jug, cover and chill for at least 30 mins, or up to 24 hrs. 3 While the casserole is cooking, heat the oven to 230C/210C fan/gas 8. Drizzle a little oil into a 30cm frying pan with an ovenproof handle, and put it in the oven for 5 mins to heat up. Carefully pour the batter into the hot pan, then return to the oven and cook for 25 mins. Check the Yorkshire pudding – when ready, it should have a dark brown colour at the edges and feel firm and dry. To serve, spoon the sausage casserole into the yorkshire, and scatter over the parsley, if you like.

PER SERVING 674 kcals, fat 38g,

saturates 12g, carbs 55g, sugars 21g, fibre 8g, protein 23g, salt 1.6g