Toad in the Hole (Claire's British version!)

What You'll Need

• Half a packet or 500grams VHL rosemary & mint sausages 
• 4 sprigs of fresh rosemary
• 2 tablespoons vegetable oil

• 115g plain flour
• 3 large eggs
• 185mls whole milk
• 100mls light beer or soda water
• ¼ tsp salt

• 400g tin of tomatoes
• 50g butter melted
• 50g plain flour
• 1 tablespoon of Worcestershire sauce

The Victoria Hill Lamb Method

1. Whisk the batter ingredients together with a pinch of salt, and put to one side. 

2. Put the vegetable oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF). The key to a huge Yorkshire pudding is to have a thin baking tin - the thinner the better – and to get the oil smoking hot.

3. When the oil is ready, add the sausages and allow them to colour until lightly golden.

4. At this point, take the tin out of the oven and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.

5. It will bubble and possibly even spit a little, so carefully put the tin back in the oven. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.

6. To make the tomato sauce, make a roux by combining the flour and melted butter in a saucepan, on medium heat, and cook for at least 2 minutes to cook out the raw flour.

7. Add the tin of tomatoes and whisk to make a thick, smooth sauce.

8. Stir in the Worcestershire sauce and season well.

9. Pour the sauce generously over the Toad and the Hole and there you have it - a delicious, warming winter dinner that nobody can resist!