Elliott Grover served up tasty toad in the hole with shallot marmalade on Saturday Kitchen.

The ingredients for the toad in the hole are: 100g plain flour, pinch salt, 3 free-range eggs, 220ml full-fat milk, 4 tbsp wagyu fat and 12 mini sausages.

For the marmalade: oil, for frying, 5 shallots, peeled and finely chopped, 1 jalapeño chilli, finely chopped, 1 tsp light soft brown sugar, 1 tbsp Worcestershire sauce, 2 tsp balsamic vinegar, 1 tsp unsalted butter and handful fresh sage leaves, fried until crispy, to garnish.

See sausage recipes in the book titled: The Ultimate Cookbook for Sausage Lover’s available from Amazon now.