Toad in the hole

Serves 4, generously

  • 12 sausages
  • 4 tbsp goose fat
  • 4 banana shallots
  • 1 bulb garlic
  • 1 tbsp wholegrain mustard
  • Small bunch thyme
  • Sea salt and pepper

FOR THE Batter

  • 175g (6oz) plain flour
  • 2 eggs
  • 175ml (6floz) milk
  • 100ml (31⁄2fl oz) water
  • Salt and pepper

Start this fabulous classic by mixing the batter.

Sift the flour and a pinch of seasoning into a bowl and add the eggs.

Mix them through then add the milk and water. It is essential to use a whisk to ensure that you get all the lumps out. Leave it for an hour in the fridge – this seems to improve things.

Meanwhile brown the sausages well in the goose fat in a heavy frying pan.

Remove them, and pour into a heavy metal roasting tin. Pop these in the oven for 10 minutes at 200°C/ 400°F/Gas Mark 6.

Using the pan from earlier, peel and half the shallots and brown them well. Pre-roast the garlic for 20 minutes, then squeeze out the cloves.

Take the roasting tin out of the oven and add the garlic and shallots to the goose fat and sausages.

Mix the mustard with the batter, then pour it in to the dish and sprinkle with thyme, sea salt and pepper. Put back in the oven for 25 minutes, then eat immediately.

More Sausage recipes at The Field