Dean Edwards serves up toad in the hole a great British classic dish on Lorraine.
The ingredients for the Yorkshire pudding batter:4 eggs beaten, 160g plain flour, 250ml milk, 1 tbs fresh thyme leaves and Good pinch of salt.
For the filling: 12 good quality pork sausages and Handful of fresh rosemary sprigs.
For the gravy: 1 large onion finely sliced, 2 cloves garlic crushed, 5 sprigs fresh thyme, 1 heaped tbs plain flour, 300ml medium sweet cider, 700ml chicken stock and Salt and pepper.
Dean serves the dish with mashed potatoes and seasonal greens.
To make the Yorkshire pudding batter mix the beaten eggs and flour then whisk in the milk along with the thyme leaves, add a good pinch of salt and place in the fridge to rest for an hour
Place the sausages into a large ovenproof frying pan or heavy based baking dish and cook for around 8-10 minutes on the hob until golden all over, remove and set aside.
Pour some oil into the pan/or baking dish and heat until really hot, pour in the rested batter then place in the sausages in an ordered fashion, finally dot in some sprigs of fresh rosemary. Cook in an oven set at 230c / gas mark 8 for 25 minutes; try not to open the door whilst cooking.
For the gravy cook the onion, garlic and thyme in some oil over a low to medium heat for around 10 minutes the add in the flour then stir and cook over a medium heat for 1-2 minutes before adding the cider then reducing by half.
Pour in the stock, bring up to the boil and cook until the gravy thickens, season with salt and pepper.