Leek and sausage toad-in-the-hole

Choose your favourite meaty or veggie sausages – both will work well in this all-in-one bake.

Serves 4 • Ready in 35-55 mins

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 Heat the oven to 220C/Gas 7. Divide the oil, sausages and leeks evenly between four 300ml baking tins (or use a large 1.2ltr tin instead). Cook in the oven for 10 mins.

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 mix the ingredients together with a hand whisk, until smooth.

3 Pour the batter around the sausages and bake for 20 mins, or 40 mins if using one large tin, until the batter is risen, golden and crisp. Serve with gravy.

Per serving: 582 cals, 36g fat,

13g sat fat, 37g carbs >>

TIP Turn these into Christmas leftover toads with chunks of stuffing, sprouts and parsnips added to the tins with the leeks and sausages. Serve with a dollop of cranberry sauce