Toad-in-the-hole

Serves 3–4

3 or 4 good-quality pork sausages

sunflower oil or clarified butter, for frying

a few sprigs of rosemary (optional)

1 quantity Yorkshire pudding batter

Preheat the oven to 250°C (500°F).

Fry the sausages in sunflower oil or clarified butter in a frying pan until nearly cooked through.

Pour 1 cm (³/₈ inch) of sunflower oil, clarified butter, lard or tallow into a baking tray or cake tin and set it in the middle of the hot oven. Place a larger tray underneath in case the oil drips; you don’t want extra cleaning and a smoky kitchen afterwards.

When the oil is hot (you will see it spitting), arrange the sausages in the tray along with any oil or butter remaining in the frying pan. Carefully but swiftly pour the batter into the hot oil, stick in the rosemary sprigs, if using, and close the oven door. Bake for 20–25 minutes without opening the oven until the pudding is puffed up and nicely coloured.

Serve with mustard, braised red cabbage, jacket potatoes or mashed potato and caramelised onions, if you like.