Make up some Yorkshire pudding batter and use to make the brunch classic, toad in the hole.
Takes 20 minutes to make, 20-25 minutes in the oven
1. Heat the oil in a large, ovenproof dish and heat at 220°C/fan200°C/gas 7 for 5 minutes. Meanwhile, wrap each sausage in a rasher of smoked pancetta. Add to the dish, spaced apart, and cook for 15 minutes, until beginning to brown.
2. Make some Yorkshire pudding batter and pour into the hot dish around the sausages.
3. Dot with mushrooms and cherry tomatoes. Bake for 20-25 minutes or until the batter is golden and risen and crisp around the edges. Serve hot with beef or onion gravy.
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