John Torode served up a tasty toad in the hole with Yorkshire pudding, sausages, cabbage, carrots and gravy on This Morning.

The ingredients for the Yorkshire pudding batter: 8 eggs, 600mls milk, Half teaspoon of salt, 3 tbsp dripping, 500g Flour and 16 chipolata Sausages.

For the pea purée with butter and shallots: 1kg garden peas, 2 shallots, finely chopped, 200g unsalted butter, 50g sugar and 125ml double cream.

For the cabbage with onion and bacon: 50g butter, 100g back bacon, cut into small pieces, 1 onion, thinly sliced, ground pepper and salt, 1 Savoy cabbage, sliced into 1cm strips ( Blanched ) and Chantenay carrots.

To serve: Tomato ketchup, lots of gravy and a jar of onion marmalade.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.