A comforting classic perfect for the whole family. Those who are scared of making yorkshire puddings (or for those of you you you don't know what they are) you'll be surprised at how simple it actually is. Our version, using venison sausages, is always a crowd pleaser!
Preheat an oven to 220°C.
Prick the sausages, then peel and roughly chop the onions. Strip the leaves from the thyme and rosemary. Scatter the thyme, onions and sausages into the base of a deep roasting tray with a glug of oil and roast for 10 minutes.
Whisk the eggs and flour in a bowl until lump free. Pour in the milk, a little at a time, until evenly combined into the batter, then season.
Remove the roasting tray from the oven and, whilst still piping hot, pour the batter in and around the sausage and onions then return to the oven to cook for 25 minutes.
Heat a pan of salted water to the boil.
Chop the rosemary leaves and crush the garlic. Remove the rind from the bacon and dice into small pieces. Fry the bacon in a pan with a little oil for a minute or so, then add the rosemary and garlic for another minute.
Boil the peas briefly until they float, then drain in a colander and toss through the bacon, garlic and rosemary with an extra knob of butter.
Take the toad in the hole straight to the table with peas and gravy on the side. Serves 4