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It’s fiiiinally October, which means it’s time to whack out some of my warming autumnal recipes. This one for an extra special version of toad in the hole is so easy, and it’s a lot cheaper to make than a roast.

I highly recommend serving this with mash potato, gravy and some carrots and green veg. I did leeks! If you want to vegify this recipe you can use vegetarian sausages, but I do suggest adding extra oil to the pan before the batter goes in if you do so.

Make ahead: Yorkshire pudding recipe

Serves 3 generous adult portions as toad in the hole, or makes 8 good-sized Yorkshires. Make the batter a good hour before you plan on serving your meal to make sure it gets nice and cold.

Ingredients

• 100g, 4 oz or 3/4 of a cup of plain flour
• A pinch of salt
• 2 eggs
• 7 fl oz or 200ml milk

Method

Add all of the ingredients except the milk into a medium-sized bowl or large jug and mix well with a whisk. Add in half the milk, whisk until smooth, then the other half. This should help you avoid lumps!

Put your batter into the fridge and preheat your oven to 220ºC or 425ºF.

NOTE: If you’re going to just make Yorkshire puddings, once the oven is up to temp add a 1/4 inch layer of vegetable oil to your tin and put it back in for 10-15 minutes until it’s shimmering hot. Then pour in your cold batter and cook for 20 minutes until puffed up and golden. If you want toad in the hole, move to the next part of the recipe.

Toad in the hole recipe

Ingredients

• 1 pack of sausages, I used lamb ones in this
• 1 sliced red onion
• A small handful of fresh herbs of your choice, rosemary goes beautifully with lamb, so I used that
• Vegetable or sunflower oil

Method

Once your oven is preheated, pop your sausages, onion and herbs into a high sided baking tray or pie dish along with a light drizzle of oil and cook for 15 minutes.

My pie dish is from Le Creuset via TK Maxx but any oven-proof vessel with sides is perfect. You can even make them in individual dishes if you’d like.

The sausages should be turning brown and starting to release some juices. Fish out any woody bit of herbs with a fork.

Add some more oil until you’ve got a thin, even layer on the bottom of the dish. Then put it back into the oven for a few minutes to heat up.

Remove your cold batter from the fridge, give it a stir and pour it over the sausages and onion once the oil looks thin and shimmering.

Cook your toad in the hole for 20 minutes until it’s golden brown,, puffed up and glorious.

If you give this a try let me know what you think.