James Martin toad in the hole beef with dripping and British sausages recipe on Saturday Kitchen

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.