This recipe is a classic – toad in the hole.

Have it on its own, or serve with roast potatoes, veg and lashings of hot gravy. A true winter warmer!

Serves 4
Preparation time – 10 mins
Cooking time – 40 mins

Ingredients:
140g plain flour
3 medium Bird Brothers eggs
300ml milk
2 tsp Dijon mustard
2 tbsp vegetable oil
8 Cumberland sausages
4 rosemary sprigs

1. Heat oven to 240C/220C fan/gas 9. In a food processor, or in a bowl, combine the flour, eggs, milk, mustard and some salt and pepper, blitz or beat until smooth, then leave to rest for 30 mins.
2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check and if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.
4. Enjoy!