James Martin serves up toad in the hole with Yorkshire pudding, beef dripping and British sausages on Saturday Kitchen.

James says: “Toad in the hole is the ultimate comfort food. Use good quality sausages to make it extra special.”

The ingredients for the toad in the hole are: 225g plain flour, 8 free-range eggs, 1 tbsp wholegrain mustard, 570ml milk, 75g beef dripping (or lard), 6 good quality sausages, 200ml good quality veal jus/stock (alternatively use beef jus) and salt and freshly ground black pepper.

For the carrots and peas are: 50g butter, pinch salt, pinch sugar, 1 bunch baby carrots, trimmed and 300g garden peas.