MINI SAUSAGE TOADIES WITH PEA CRUSH

INGREDIENTS

• 3-4 tbsp rapeseed oil

• 24 ready-cooked mini cocktail sausages

For the batter

• 175g/6oz plain flour

• A pinch of English mustard powder

• 2 large eggs

• 125ml/4½fl oz semi-skimmed milk

• 120ml/4¼fl oz cold water

• Sea salt and freshly ground black pepper

For the pea crush

• 50g/2oz butter

Makes 24 mini toad-in-the-holes Takes 45-50 minutes, plus chilling the batter

• 2 small shallots, peeled and finely chopped

• 1 tsp chopped fresh thyme leaves

• 1 tbsp caster sugar

• 400g/14oz frozen peas, thawed

• 150ml/¼pt chicken stock

1. Start by preparing the batter. Sift the flour and mustard powder into a large mixing bowl and make a well in the centre. Beat the eggs with the milk and water, tip the liquid into the well, incorporate the flour in the liquid and beat until you have a smooth batter. Season and place in the fridge for at least 30 minutes. The batter can be made hours in advance.

2. For the pea crush, melt the butter in a small pan, add the shallots, thyme and sugar and fry gently until soft. Add the peas and chicken stock and cook until soft. Crush roughly with a potato masher, adjust the seasoning and keep warm.

3. Preheat the oven to 220°C, fan 200°C, gas 7.

4. Place a 12-hole mini muffin tin on a baking sheet and brush the rapeseed oil into the bottom of each hole. Put the tin into the oven until the oil is very hot. Fill each one just under two-thirds full with batter and bake for 10-15 minutes until golden brown, risen and crispy. Remove to a wire rack. Repeat, using up all of the batter.

5. Place the toadies on a baking sheet, top each one with a sausage, place in the oven to heat through, then top with pea crush and serve.