Classic toad in the hole recipe
 Toad in the hole is the ultimate comfort food. Use good quality sausages to make it extra special. 225g/8oz plain flour8 free-range eggs1 tbsp wholegrain mustard570ml/1 pint milk75g/2¾oz beef dripping (or lard)6 good quality sausages200ml/7fl oz good quality veal jus/stock (alternatively use beef jus)salt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 1 tbsp wholegrain mustard 570ml/1 pint milk 75g/2¾oz beef dripping (or lard) 6 good quality sausages 200ml/7fl oz good quality veal jus/stock (alternatively use beef jus) salt and freshly ground black pepper 50g/1¾oz butterpinch saltpinch sugar1 bunch baby carrots, trimmed300g/10½oz garden peas 50g/1¾oz butter pinch salt pinch sugar 1 bunch baby carrots, trimmed 300g/10½oz garden peas Method Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.Preheat the oven to 220C/200C Fan/Gas 7.Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin.Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes.Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes.Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter.Heat the veal jus and season with salt and pepper.Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin. Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin. Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes. Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes. Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes. Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes. Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter. Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter. Heat the veal jus and season with salt and pepper. Heat the veal jus and season with salt and pepper. Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside.