Sausages with Yorkshire pudding (Purnell-style toad in the hole)

Method

1. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours.

2. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6.

3. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through.

4. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes.

5. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through.

6. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed.

7. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress.