Recipe: Toad in the hole
TV chef Rosemary Schrager is a big fan of delicious daytime delights – and reveals some of her favourite lunchtime recipe.
What you'll need
8 Cumberland sausages
1 tbsp goose fat or sunflower oil
Yorkshire Pudding batter, made with 150g plain flour, a pinch of salt, 3 medium eggs, 300ml full-fat milk and 1 tbsp chopped thyme,
Sea salt and black pepper
1 tbsp of onion marmalade
Put the sausages in a large roasting tin and place in an oven preheated to 190°C/gas 5/375°F. Cook for about 30 minutes until browned all over, then remove from the tin.
Turn the oven temperature up to 190°C/gas 7/425°F. Add the goose fat or oil to the tin and put it back in the oven for about 5 minutes to get really hot. Season the batter well with salt and pepper.
Return the sausages to the tin and pour in the batter. It should be sizzling. Place in the oven and cook for 25 minutes.
Then reduce the temperature to 190°C/gas 5/375°F and cook for 15 minutes more until well risen and browned.
Serve immediately, with the onion marmalade or a tomato chilli relish.