Toad in the Hole

Ingredients
6 thick, herby sausages
Leftover onions, courgettes, peppers
125g plain flour
2 beaten Eggs
Leftover hard grated cheese
1 tablespoon Sunflower oil
Ground Black Peppercorns
150ml cold water mixed with 150ml Milk

Method
Sift the flour and pepper into a bowl and make a well in the centre. Add the egg to the flour, along with half the milk and water. Beat well until the batter is smooth, then add the remaining milk and water. The consistency should of be like double cream, but no thinner. Put to one side while the oven heats up to 220°C (425°F) mark 7.

Heat the oil in a small roasting tin on top of the stove, and add the sausages and leftover vegetables. Bake in the preheated oven for about 5 minutes, or until piping hot. Take the tin out of the oven and immediately pour in the batter over the sausages.

Put back into the oven, and bake until the yorkshire pudding mix is puffed and golden brown, about 30-35 minutes. Serve with onion gravy, green vegetables such as beans, broccoli, leeks and mashed potatoes.