Toad in the hole. It’s a recipe that most Brits have all eaten but probably have no idea where the name comes from. Don’t ask me - I haven’t got a clue.

If I had to guess, I would suggest that the image of a sausage poking its head out of crisped batter probably resembles a toad sticking its head out of a hole. After a few beers that is. Like I say, who cares? It is delicious, warming and comforting and that is what’s important here.

Toad in the hole is a recipe I want to see in more restaurants at this time of the year, alongside shepherds’ pie, steak and kidney pudding and chicken and leek pie. I’ve no ideas why more chefs are reluctant to put such fabulous food on their menus but it probably comes down to the image. Comforting British food such as these dishes seems so appropriate during the colder months and of course we make the best comfort food in the world. Don’t we?

This is a simple family favourite that is ace for those cold midweek nights when the soul and tummy need cheering up. Serve with mash, greens and lots of onion gravy. Right now.

Toad in the Hole
Feeds 4

250g plain flour
A pinch of salt and pepper
3 eggs, beaten
500ml milk
3 tbsp sunflower oil
500g quality sausages

1 - Pre-heat the oven to 220C/GM7.
2 - Put the oil into a roasting tin and place into the oven. When the oil is hot, add the sausages and bake for 5 minutes, turning every now and again until beginning to brown.
3 - Put the flour, salt and pepper into a large bowl. Make a well and add the beaten eggs. Begin to whisk in the milk until the batter has the consistency of double cream.
4 - Remove the roasting tin from the oven then pour the batter in and over the sausages. Place back onto a high shelf and bake for 30-40 minutes until the batter is risen, golden and crunchy.

Source: David Hall