Herb and mustard toad in the hole

1 HOUR 10 MINUTES SERVES 4 | EASY Rosemary and mustard powder give a fancy twist to a traditional toad in the hole. Make sure the baking dish is big enough to hold all the sausages with enough space for the batter to puff up in between.

cumberland sausages 8 streaky bacon 8 rashers groundnut oil 3 tbsp plain flour 150g english mustard powder 1 tsp eggs 3 whole milk 200ml rosemary 3 sprigs, snipped greens to serve

ONION GRAVY

onion 1 large, grated butter for frying

plain flour 2 tsp

beef stock 500ml red wine a glass rosemary leaves chopped to make 1 tsp redcurrant jelly 2 tsp

• Heat the oven to 220C/fan 200C/gas 7. Wrap each sausage in a rasher of bacon, put in a large ovenproof pan or dish, drizzle over the groundnut oil, season and cook in the oven for 20 minutes.

• Put the flour in a bowl with the mustard powder and 1 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary sprigs. Pour the batter over the sausages. Put the pan back in the oven for 25-30 minutes or until puffed and golden.

• To make the gravy, heat a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it turns straw coloured. Stir in the stock, wine and chopped rosemary, then simmer for 20-25 minutes or until thickened. Stir in the jelly and simmer for another 2-3 minutes. Serve the toad with the gravy and some greens, if you like.

PER SERVING 843 KCALS | FAT 52.6G SATURATES 18G | CARBS 49.6G | SUGARS 10.6G FIBRE 6.7G | PROTEIN 33.5G | SALT 4.3G