SAUSAGE & LEEK TOAD IN THE HOLE

Takes 30-50min serves 4

2tbsp olive oil 8 sausages 2 leeks, trimmed and sliced 150g plain flour 2 eggs 300ml milk ½tsp english mustard powder Gravy, to serve

1 Preheat the oven to 220°C/fan 200°C/ Gas 7. Divide the oil, sausages and leeks evenly between 4 x 300ml roasting tins or add them to 1 large one. Transfer to the oven and cook for 10min. 2 Meanwhile, put the flour, eggs, milk, mustard powder and a pinch of salt into a food processor and whizz together, until smooth. If you don’t have a food processor, you can use whisk by hand in a bowl. Mix to a smooth batter. 3 Pour the batter around the sausages and bake individual toad in the holes for 20min or a large one for 40min. You want the batter to be fluffy but crisp, and a golden brown colour. Serve with a jug of gravy on the side, if you like.