Herby toad in the hole

Method

• Step 1

  Crack the eggs into the milk and mix.

• Step 2

  Put the flour into a mixing bowl and gradually whisk the eggs and milk into the flour until you have a smooth, lump-free batter.

• Step 3

  Add the mustard, herbs and some seasoning.

• Step 4

  Cover and set aside – preferably for a couple of hours.

• Step 5

  Heat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7.

• Step 6

  Heat the oil in a large, deep, metal roasting tin and add the sausages and onions.

• Step 7

  Cook for around 15 minutes until the sausages are browning. Meanwhile, place the beetroot in a second roasting tray and drizzle over the balsamic vinegar and oil.

• Step 8

  Add some seasoning and cook in the oven with the sausages.

• Step 9

  Remove the beetroot after 15 minutes and keep warm.

• Step 10

  Pour the batter around the sausages and onions and cook for a further 25 minutes – do not open the door during this time.

• Step 11

  In the meantime, mix together the goats’ cheese and crème fraîche together with a little seasoning to make a dressing.

• Step 12

  The toad is cooked when it is well-risen and golden brown.

• Step 13

  Serve cut into wedges, with the beetroot and dressing and a sprinkling of seeds.