Toad in the hole is a classic family supper and we've made it suitable for summer by packing it with loads of seasonal veg. With chipolata sausages, baby leeks, asparagus and peas, baked in a creamy batter and served with a mustard gravy, this fuss-free recipe is great any night of the week.
- Preheat the oven to gas 7, 220°C, fan 200°C. To make the batter, whisk all the ingredients in a bowl with 1/4 tsp salt until smooth. Set aside to rest.
- Meanwhile, pour the oil into a large roasting tin. Add the chipolatas and bake for 8 minutes. Tip in the leeks and cook for 2 minutes more.
- Stir in the asparagus and peas, then pour over the batter. Bake for 30-35 minutes, until puffed and golden.
- To make the gravy, heat the ingredients in a pan with 500ml (17fl oz) boiling water, stirring until smooth and slightly reduced. Serve with the toad in the hole.
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